Braised Chicken With Oaxacan Mole Recipe

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Ingredients:

Serving

5 dried ancho chiles
2 dried new mexico red chili peppers
1/3 cup sesame seeds
1/4 tsp anise seed
1/2 tsp cumin seed
1/2 tsp coriander seed
2 whole cloves
12 black peppercorns
1 cinnamon stick, 1/2 inch diameter
4 -5 tbsp cooking oil, divided
1/2 tbsp raisins
20 whole almonds
1 corn tortilla, quartered
1 large onion, chopped
5 plum tomatoes
5 garlic cloves
5 cups chicken stock
3 1/4 oz mexican chocolate, coarsely chopped
salt and pepper
2 whole chickens, cut in pieces (3 to 4 lb each)

Directions:

Wash the chile, remove stem and seeds. Place in a medium bowl and cover with warm water. Let stand for 30 minutes. While chile is soaking, add the sesame seeds and spices to a large skillet and toast over moderately low heat, stirring until fragrant. Place toasted mixture in a grinder and process to a fine powder. Set aside.
In the same skillet add in 1 tablespoon oil and warm slightly. Stir in raisins, almonds and tortilla. Cook over low heat until almonds are toasted and raisins plump. Transfer to a large bowl and set aside.
Add the tomatoes to the skillet and cook, turning frequently until skins are blistered on all sides. Transfer to a bowl. Add onion and garlic to the skillet and cook, stirring until lightly browned taking care not to burn the garlic. Place contents in a blender or food processor container and lightly chop.
Add a tablespoon of oil to skillet, stir in chopped vegetables and spice mix. Cover over medium heat until warmed through. Drain the chiles and add along with chicken stock. Partially cover, bring to a boil, reduce heat to simmer and cook for 1 hour. Remove from heat, add in chocolate and process in a blender in batches or using stick blender process until smooth. Season to taste with salt and pepper.
Preheat oven to 350 degrees. In a large skillet warm 2 tablespoons of oil and in batches if necessary brown chicken over high heat, turning as needed to brown all sides. Place browned chicken in oven proof dish, pour prepared mole over all. Cover and bake in preheated oven until chicken is cooked through, approximately 1 hour. Transfer to a serving platter and garnish with additional sesame seeds and chopped fresh cilantro.
Note: The mole can be prepared ahead of time and frozen in 2 cup portions. Defrost in refrigerator and warm before pouring over browned chicken. Bake chicken and mole as directed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2286.18 Kcal (9572 kJ)
Calories from fat	1729.98 Kcal
		% Daily Value*
Total Fat	192.22g	296%
Cholesterol	166.86mg	56%
Sodium	359.13mg	15%
Potassium	2581.62mg	55%
Total Carbs	73.59g	25%
Sugars	25.28g	101%
Dietary Fiber	31g	124%
Protein	99.3g	199%
Vitamin C	24.3mg	41%
Iron	11.7mg	65%
Calcium	772mg	77%

Amount Per 100 g
Calories	340.64 Kcal (1426 kJ)
Calories from fat	257.76 Kcal
		% Daily Value*
Total Fat	28.64g	296%
Cholesterol	24.86mg	56%
Sodium	53.51mg	15%
Potassium	384.66mg	55%
Total Carbs	10.96g	25%
Sugars	3.77g	101%
Dietary Fiber	4.62g	124%
Protein	14.8g	199%
Vitamin C	3.6mg	41%
Iron	1.7mg	65%
Calcium	115mg	77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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