Don't be fooled into thinking mole (pronounced mole-EH) is just a Mexican chocolate sauce. Though it is rich and decadent, it is savory, not sweet. In fact, depending on how it is made, it can pack significant heat. Most varieties involve some sort of ground nuts or seeds, which give these sauces a stick-to-your-ribs thickness that begs to be paired with hearty meats.
There are many ways to make mole. This version uses almonds, which are sauteed with onion, garlic, spices, chile peppers, some orange juice and tomato paste. The result is balanced and rich. You will, however, want some warm flour tortillas to sop up the excess. It's that good.
Chicken Mole
1 tablespoon olive oil
1 large yellow onion, diced
1/2 cup unsalted, shelled almonds
4 cloves garlic
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 to 4 Thai red chiles 1/2 cup orange juice
1 1/2 cups chicken broth or stock
1 (6-ounce) can tomato paste
1 teaspoon dried oregano
1 (2.7-ounce) disk Mexican chocolate (such as Taza)
1 tablespoon vegetable or canola oil
2 pounds boneless, skinless chicken thighs
Kosher salt
Cooked brown rice, to serve
In a large skillet over medium-high, heat the oil. Add the onion and saute for 3 minutes. Add the almonds, garlic, cumin, coriander and chiles, then cook, stirring often, for 6 minutes. Add the orange juice and chicken broth, then stir to deglaze the pan. Bring to a simmer, then stir in the tomato paste and oregano. Transfer the mixture to a blender, then add the chocolate. Blend until smooth, then set aside.
Return the skillet to medium-high and heat the oil. Season the chicken with salt, then add it to the skillet and cook for 3 minutes per side. Return the sauce to the skillet, stirring gently to cover the chicken. Return to a simmer, then reduce heat to maintain. Cover and cook for 5 minutes, or until the chicken reaches 165 degrees. Serve the chicken over rice, spooning mole sauce over the top.
Makes 6 servings.
Food on 05/18/2016