| I don't know how authentic this is but it's good, easy and interesting. Chicken Mole Mole Sauce: 1 14.5 oz. can diced tomatoes or equivalent fresh 1 4 oz. can chopped mild green chiles 1/2 cup whole blanched almonds 1/2 small onion cut in chunks 1 small garlic clove 1 Tb. chili powder 1 tsp. ground cumin 1 tsp. coriander 1 tsp. salt 3/4 tsp. ground cinnamon 1/2 tsp. sugar 1 Tb. olive oil 3 lbs. bone-in chicken parts (dark meat is best in this dish) skin removed 1/2 of a 1-oz. square unsweetened chocolate, chopped 2 Tb. chopped fresh cilantro Blend mole sauce in a blender or food processor until smooth. In 12-inch skillet heat olive oil over medium-high heat. Cook chicken until golden. Remove to a plate. Add mole sauce to skillet with chopped chocolate and 1/4 cup water. Cook stirring until chocolate melts. Return chicken to skillet, heat to boiling. Reduce heat to low, cover and simmer 30 minutes until juices run clear. Sprinkle with cilantro and serve with rice. per serving: 240 calories, 25 g protein, 10 g carbohydrate, 13 g total fat (2 g saturated), 69 mg cholesterol, 780 mg sodium. Linda Simerson linda@ecesis.ncsu.edu 515-5129 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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