Narsai’s Chicken Mole
SAN FRANCISCO (KCBS)— Mexican mole sauces are some of the most wonderful and complex flavor combinations ever. They’re also really easy to make at home too.
I have a friend whose father grew up in Mexico and he kept talking about how his grandmother made mole recipes, but he’d never try them. I told him he’d have to try this recipe.
1 3 lb. fryer, disjointed and skinned
2 TBS salad oil
1 small onion, sliced
2 cloves garlic, chopped
1 TBS sesame seeds
1/4 tsp cinnamon
3 TBS chili powder
1/4 – 1/2 tsp chili pepper flakes
1-1/2 cups chicken broth (or 1 – 14-1/2 oz. can)
2 TBS peanut butter
2 TBS raisins
1 oz unsweetened chocolate
*salt, if needed
Brown chicken parts in oil in a large covered frying pan. Remove from pan and set aside. Add onion and sauté until golden brown. Stir in garlic, sesame seeds, cinnamon, chili powder and chili peppers flakes and continue stirring over medium heat for one minute. Add chicken broth and stir until all the pan residue dissolves. Pour pan contents into a blender or food processor. Add peanut butter, raisins and chocolate. Process until a smooth puree. Adjust seasoning with salt. Return sauce to pan. Add all chicken parts except breasts and simmer covered for 15 minutes. Add chicken breasts and simmer 10-15 minutes until chicken is tender.
Serve with steamed rice flavored with minced bell pepper.
Note: Most canned chicken broth will have enough salt, so that you wouldn’t need to add any more.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53 a.m., 12:53 p.m. and 4:53 p.m., and at 2:53 a.m. Sunday on KCBS All News 740AM and 106.9FM.
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