| chicken In Oaxacan Black Mole (pollo En Mole Negro) 3 Small Dried Pasilla Chiles
3 Small Dried Mulatto Chiles
1 1/2 Cups Boiling Water
1/4 Cup Sesame Seeds
3 Whole Cloves
1 (1-inch) Piece Stick Cinnamon
1/4 Teaspoon Whole Coriander Seeds
1/8 Teaspoon Whole Aniseed
1/4 Cup Lard Or Vegetable Oil
1/4 Cup Whole Unblanched Almonds
1/4 Cup Raisins
6 Whole Chicken Legs, With Thighs Attached
1/4 Teaspoon Salt
1/2 Cup Coarsely Chopped White Onion
2 Cloves Garlic
1 Tablespoon Tomato Paste
1 1/2 Ounces Mexican Chocolate, Coarsely Grated
1 Cup Chicken Stock Or Broth toast, Seed, De-vein And Rinse Pasilla And Mulatto Chiles. Place In Medium Bowl With Boiling Water; Let Stand 1 Hour. toast Sesame Seeds In Dry Heavy Skillet Over Medium Heat, Stirring Frequently, Until Golden, About 2 Minutes. Remove From Skillet. combine Cloves, Cinnamon Stick, Coriander Seeds And Aniseeds In Skillet; Toast Over Medium Heat, Stirring Frequently, Until They Start To Change Color And Become Fragrant, 20 To 30 Seconds. Remove From Skillet. heat Lard In 12-inch Skillet Over Medium Heat Until Hot. Add Almonds; Cook And Stir Until Brown, 2 To 3 Minutes. Remove With Slotted Spoon; Drain On Paper Toweling. Add Raisins; Cook And Stir Until Puffed, About 30 Seconds. Remove With Slotted Spoon. sprinkle Chicken With Salt. Cook In Lard Over Medium Heat Until Brown, About 5 Minutes Per Side; Remove To Plate. Remove All But 2 Tablespoons Lard From Skillet. process Raisins In Blender Until Finely Ground. Coarsely Chop Almonds; Add To Blender And Process Until Finely Ground. Add Onion And Garlic To Blender; Process Until Finely Ground. process 2 Tablespoons Sesame Seeds By Pulsing In Electric Spice Grinder To Fine Powder; Add To Blender. Process Clove Mixture In Grinder To Fine Powder; Add To Blender. Add Chiles, 1/3 Cup Of The Soaking Water And The Tomato Paste To Blender; Process Until Smooth. If Mixture Is Too Thick, Add Just As Much Remaining Soaking Water, 1 Teaspoon At A Time, Needed To Release Blender Blades. heat The Lard In Skillet Over Medium Heat Until Hot; Reduce Heat To Medium-low. Add Chile Mixture; Cook, Stirring Constantly, 5 Minutes. Add Chocolate; Cook And Stir Until Melted, About 2 Minutes. Gradually Stir In Stock; Cook, Stirring Frequently, 5 Minute. add Chicken To Skillet; Reduce Heat To Low. Simmer, Covered, Turning Occasionally, Until Tender, About 45 Minutes. place Chicken On Serving Plates; Top With Sauce And Remaining Sesame Seeds. Garnish With Tomato Wedges And Cilantro Sprigs. |
