Mole de poblano (chocolate chicken w/chilli) Recipe

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Mole de poblano (chocolate chicken w/chilli)

Artist:	_	Yield:	6
Categories:	Chicken, Chocolate, Poultry	Rating:	0
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Ingredients:

2	small	Chickens, jointed (or 1 larg
2		Onions
3		Cl Garlic
1	tbsp	Lard
50		Mulato chilis
50		Ancho chilis
25		Pasilla chilis
2	med	Onions
2		Cl Garlic
6		Tomatoes, chopped
50		Blanched almonds
50		Peanuts, dry roast
50		Sesame seeds
12		Corn tortillas
1/2	tsp	Coriander
1/2	tsp	Aniseeds
1	tsp	Ground cinnamon
50		Dark chocolate
		Salt and pepper
1	tsp	Sugar

Procedures:

1	Drain off and reserve the stock, and dry the chicken pieces.
2	Melt the lard in a heavy based pan and gently fry the chicken pieces on all side "til they are lightly tanned.
3	meanwhile, remove the stems and seeds from the chilis, tear them up and soak the pieces in 300ml boiling water for 30 minutes.
4	Then, in a liquidiser, puree the chilis with their water, the onions, garli tomatoes, nuts and seeds, spices, seasoning and chocolate.
5	Remove the chicken pieces from the pan and pour off any excess fat.
6	Fry the puree in the remaining lard for a few minutes, then add the meat with enough of the chicken stock for the sauce just to cover the meat, and continue to simmer gently for 30 minutes, or "til the chicken is thoroughly cooked.
7	Ideally the mole should be put aside for 24 hours at this point to allow th flavours to develop.
8	when you are ready to serve the mole, reheat it, adjust the seasoning to taste, and add a little sugar if you feel it necessary.
9	Serve it with plent of tortillas, white rice, beans and guacamole.
10	serves 6.
11	>from "the british museum cookbook" by michelle berriedale-johnson, british museum publications, 1987.