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http://www.lifestylefood.com.au/recipes/15805/mexican-mole-chicken

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Mexican Mole Chicken

Serves 4 - 6

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Ingredients

  • 1 large chicken cut into large pieces

  • 1 tsp salt

  • 14 dried ancho chillies (or mulato, pasilla)

  • 300 ml boiling stock

  • 150g blanched almonds

  • 150g chopped onions

  • 5 roma tomatoes, de-skinned, de-seeded and coarsely chopped

  • 100g seedless raisins

  • 1½ tbsp sesame seeds

  • 1 clove chopped garlic

  • ½ tsp ground cinnamon (1 x quill)

  • ½ tsp ground cloves

  • ½ tsp ground coriander seeds

  • ½ tsp aniseeds

  • Salt

  • ¼ tsp freshly ground pepper

  • 1 tsp of white pepper

  • 100g lard

  • 400 ml chicken stock

  • 150g unsweetened chocolate

  • 2 tbsp sesame seeds

  • 1star anise

  • 1 or 2 garlic cloves

  • 1/3 cup of tomato sauce

  • 1 heaped tsp smoked paprika

Method

  • 1.

    Boil chicks for 40 min. Gently de seed and soak chillies. Soak almonds.

  • 2.

    Blend all ingredients (above lard) to a paste.

  • 3.

    Add ½ the lard to pot, melt and sweat mole for 5 min with star anise and garlic cloves.

  • 4.

    Mix together with tomato sauce. Add chocolate and smoked paprika then stand aside.

  • 5.

    Melt lard and sauté dry chicken. Add mole and simmer for 30 min.

  • 6.

    Serve with sesame on top. Serve with rice.

Notes

This recipe is from episode 38 of Good Chef Bad Chef series 3.

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