Title: Chicken Mole, Lhj
Categories: Chicken, Tex-mex
Yield: 4 Servings

---------------------------------MOLE SAUCE---------------------------------
2 c Boiling water
2 oz Dried Ancho chiles; rinsed,
-seeds remove
1/4 c Sherry
1/3 c Raisins
6 sm Fresh tomatillos; husks
-removed
1 lb Plum tomatoes; halved
-lengthwise
1/4 c Sesame seeds
1/4 c Shelled pumpkin seeds
1 ts Cinnamon
1/4 ts Cloves
2 Corn tortillas
14 oz Chicken broth; canned
1 tb Peanut or vegetable oil
1 md Onion; chopped
1 tb Minced garlic
1/4 c Whole natural almonds
2 ts Salt
2 oz Unsweetened chocolate
-squares; chopped
1 Whole chicken; cut up
1/2 ts Salt
1/4 ts Freshly ground pepper
Toasted shelled pumpkin
-seeds; for garnish
Cooked rice

1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat
sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.

2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side
down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12
to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes;
transfer with tomatillos to blender.

3. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1
minute. Transfer to blender. Toast pumpkin seeds in same skillet, until
seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast
30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree
mixture in blender until smooth, adding some of the chicken broth. Pour
into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in
both sides; tear into small pieces and set aside.

4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes.
Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add
soaked chiles and their liquid, raisins and sherry and tortillas; puree
until smooth. Add to Dutch oven with roasted tomato mixture, remaining
broth and salt. Bring to boil; reduce heat and simmer partially covered,
stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5
cups. (Can be made ahead. Cover and refrigerate up to one week.)

5. Sprinkle chicken with salt and pepper. Heat a large skillet over
medium-high heat. Brown chicken on all sides, about 10 minutes; discard
drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.)
Reduce heat; cover and simmer 30 minutes until chicken is cooked through.
Sprinkle with pumpkin seeds and serve with rice.

Cooking time: 40 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : There are many variations of this national dish of Mexico. Our
fiery version pairs wonderfully with chicken; the rich flavor also
complements pork and turkey. The mole sauce may be made ahead of time.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@wf.net" on
Dec 2, 1997