SAN FRANCISCO (KCBS)– With Cinco de Mayo just on the horizon, I’ve been thinking about chicken mole, one of my favorite Mexican dishes. It’s a complex dish to make, but there are some fairly simple adaptations.
Whenever I make this recipe, it takes me back to the markets in Mexico where you buy spices. It’s not like in Morocco where all the spices are dry; instead you have black, brown, green and red moles readily available. It’s more of a paste than a powder.
Instead of trying to grind nuts in a mortar and pestle, use a blender. A common shortcut is a spoonful of peanut butter that gives you the same richness. Enjoy my adapted recipe for an easy dish.
NARSAI’S CHICKEN MOLE
Recipe © 2000 by Narsai M. David
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.