CHICKEN MOLE WITH MOROS AND CRISTIANOS
1/2 cup (125 mL) vegetable oil 4 ancho chilies, stemmed and seeded 1 chipotle chili 1 tbsp (15 mL) sesame seeds, toasted 2 tbsp (30 mL) peanuts, roasted 2 tbsp (30 mL) pepitas, roasted 2 tbsp (30 mL) almonds, roasted 1/2 cup (125 mL) raisins 1 large onion, sliced thick 10 garlic cloves, peeled 1/2 lb (226 g) tomatillos, husked and diced or 8 oz (226 g) canned drained and chopped 1/2 lb (226 g) plum tomatoes, diced or 8 oz (226 g) canned tomatoes, drained and chopped Ripe plantain, peeled and diced 2 corn tortillas (stale) 1 slice white bread (stale) 1 tsp (5 mL) oregano, dried 1/4 tsp (1 mL) thyme, dried 1 bay leaf 1/4 tsp (1 mL) black pepper, ground 2 tsp (10 mL) Kosher salt 1/4 tsp (1 mL) allspice, ground 1/4 tsp (1 mL) clove, ground 1 inch (2.5 cm) cinnamon stick 1/4 tsp (1 mL) coriander seed, ground 1 star anise 4 cups (1 L) chicken stock 3 oz (86 g) Mexican chocolate, chopped 1/4 cup (60 mL) brown sugar 1 tbsp (15 mL) lime juice, fresh 1 chicken, quartered
1. In a large pan, over medium heat, add 2 tbsp (30 mL) of oil and roast dried chilies for a couple of minutes.
2. Then add all nuts, pepitas, sesame seeds and raisins stirring often.
3. Scoop all ingredients out of pan into a bowl and set aside.
4. In the same pan, add another 1 tbsp (15 mL) oil and sauté onion and garlic until they caramelize.
5. Add tomatoes and tomatillos and plantain and continue cooking for another 5 minutes.
6. Add more oil and combine the tortillas and torn bread. Fry until brown.
7. Then add all the ingredients in the bowl — chilies, seeds, nuts, raisins, plus salt, pepper and herbs and spices to the mixture in the pan and keep cooking for another 15 minutes.
8. Remove from heat and scoop out cinnamon stick, bay leaf and star anise.
9. In a blender or food processor, purée mixture in small batches while adding enough chicken stock to blend.
10. Bring the pan back to heat with 1 tbsp (15 mL) of oil then add the puréed mixture.
11. Add chocolate pieces and cook over medium low heat, stirring constantly, until mixture darkens and thickens up.
12. Slowly, add the rest of the chicken stock, brown sugar and stir well. Cover and simmer, stirring occasionally for about 1 hour.
13. Add lime juice and adjust seasoning, if needed.
14. In the meantime in a larger pot heat 2 tbsp (30 mL) of oil and brown chicken pieces for about 5 minutes on each side.
15. Remove chicken from pot, and set aside on a plate.
16. When the sauce has simmered add the browned chicken pieces and cook uncovered, over medium heat, for another 30 minutes. 17. Garnish with extra toasted sesame seeds, toasted pepitas.