Friday, June 6, 2008

Chicken With Easy Mole Sauce

Another one that turned up with my peanut butter search. Oh my gosh, it was so good! Maybe not as good as traditional mole, but I have recipes that take 3 days! For as easy as it was, it was awesome, and Ron like it too. Orion wouldn't even touch it though. :p

Chicken With Easy Mole Sauce


* 2 large onion, chopped
* 3 tablespoons vegetable oil
* 1/2 teaspoon coriander seed
* 1/2 teaspoon anise seed
* 3 tablespoons chili powder
* 2 teaspoons sugar or xylitol if you have it
* 3/4 teaspoon cinnamon
* 1/8 teaspoon ground cloves
* 2 tablespoons unsweetened cocoa powder
* 2 tablespoons peanut butter
* 3-4 cups chicken broth, divided use
* 1 (15 ounce) can diced tomato, drained
* 2 tablespoons raisins
* 3 garlic clove, minced and mashed to a paste with
* 3/4 teaspoon salt
* 8 chicken thighs


1. In large, heavy skillet saute onion over moderately high heat until golden brown.
2. In motar, crush coriander seeds and aniseed or grind in a spice grinder. Stir into onion mixture with chili powder, sugar, cinnamon and cloves. Cook mixture over medium heat, stirring, for 1 minute. Stir in cocoa powder, peanut butter, 2 cups of broth, tomatoes, raisins, garlic paste and salt, to taste and simmer sauce loosely covered, stirring occasionally, for 20 minutes. Take the sauce off the heat and let cool while preparing the chicken legs.
3. Pat legs dry, season with salt and pepper. On oiled rack of a broiler pan, broil skin side up for approximately 10 minutes, turn and broil other side for approximately 10 minutes or until golden brown.
4. In blender or food processor puree the sauce in batches, adding remaining broth as necessary to thin.
5. Transfer sauce to skillet, add legs, and simmer mixture loosely covered for 30 minutes.
6. Serve chicken with mole sauce over rice. Sprinkle with sesame seeds.

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