by jenny_haddow » Wed May 24, 2006 1:55 pm
Here's a good dish which includes chocolate and is best made with a boiling fowl if you can find one. Halal and Kosher butchers are a good source. If you cant, then cut the cooking time down or the chicken will fall to pieces.
Ingredients for 4-6
3lb chicken
fresh chopped parsley(keep some aside for serving)
1 onion quartered
1 onion finely chopped
3-4 garlic cloves crushed
2 each of 3 different kinds of chillies, deseeded
30g toasted sesame seeds(keep some aside for serving)
60g toasted blanched almonds
2 large tomatoes finely chopped, or a can if you prefer.
30g raisins
4 black pepper corns
2 cloves
half tsp ground aniseed
half tsp ground cumin
half tsp ground coriander
half tsp ground cinnamon
2tblsp vegetable oil
1 tblsp cornflour
45g good quality dark chocolate
salt and pepper to taste.
Put the chicken in a large saucepan with the quartered onion, 2 crushed garlic cloves and the parsley. Cover the chicken with water and bring to the boil. Reduce heat to a simmer and cook for 45-60 minutes until the chicken is just cooked.
Remove the chicken from the water and leave to cool. Put the chillies in a small bowl and cover with some of the chicken stock and set aside. When the chicken is cool enough to handle remove the skin and cut the meat from the bone, then cut into even pieces. Put the bones and scraps back into the cooking liquid and simmer for a further hour, strain and set aside 250mls for the sauce. If you don't want to go to all this trouble use chicken breasts and stock cubes, but it wont taste so good.
Place the chillies and their soaking stock into a blender or processor with the finely chopped onion, garlic, tomatoes, sesame seeds, almonds, raisin and spices. Puree to a smooth paste.
Heat the oil in a lidded frying pan and cook the chilli paste for 5 minutes, stirring all the time. Stir in the cornflour and the stock and leave to simmer gently for 15-20 minutes with the lid on, the sauce should have a creamy consistency, add more stock if needed.
Break the chocolate up into pieces and stir in to the sauce. Add the chicken pieces, salt and pepper to taste and leave on a low simmer, lid on, for 15 minutes, adding stock if needed.
Serve, sprinkled with some sesame seeds and parsley, and with rice and flour tortillas.
Holy mole, it's good.
Cheers
Jen
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