Frank's Recipes! Chicken Legs with Mole Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Chicken Legs with Mole Sauce

1 tablespoon olive oil
4 chicken legs separated into leg and thigh
Salt and freshly ground pepper to taste

Mole Sauce
6 dried ancho chilies
3 tablespoon olive oil
1 spanish onion, sliced thickly in rounds
4 cloves garlic, peeled
2 tablespoon sesame seeds
1 tsp cumin seeds
1 large tomato, halved and seeded
1 tsp dried oregano
1/2 tsp cinnamon
1/2 cup raisins
1 square unsweetened chocolate
2 cups chicken stock

Mexican mole sauce is a heady mixture of chilies, spices, fruit and unsweetened chocolate often served with chicken or pork. It is considered a festive sauce and can take all day to prepare. This recipe is a simplified version of the sauce, still leaving lots of flavor but without the same kind of preparation. Nuts are often included in real mole sauces but this is a lighter version. The color is a wonderful brick red. For chili lovers use a mixture of dried ancho and pasilla chilies; for the more timid, try new mexican for the mildest taste or ancho for a hotter more chocolatey flavor. Chicken breasts on the bone or pork tenderloin can be substituted for the legs.

Preheat oven to 400o F. Heat 1 tablespoon oil on medium-high heat. Add chicken legs and cook about 3 minutes a side or until golden. Season with salt and pepper. Place in baking dish and bake for 20 minutes or until juices are clear.

Meanwhile soak chilies in boiling water for 30 minutes. Drain, stem and seed them. Place in food processor or blender.

To make mole sauce, heat 2 tablespoon oil in skillet on high heat. Add onions and garlic and fry about 1 minute or until onions are slightly browned. Add sesame seeds and cumin and cook 1 minute longer. Combine with chilies in processor. Stir tomatoes into skillet and cook until slightly browned at edges 3 minutes. Scrape into food processor along with oregano, cinnamon, raisins, chocolate and stock. Process until smooth.

Add remaining 1 tablespoon oil to skillet on medium-high heat. Place contents of processor in skillet, bring to boil, reduce heat and simmer for 30 minutes. Season with salt and pepper. Reserve.

Add chicken into skillet and heat together until chicken is hot. Place chicken on serving dish. Coat with sauce and sprinkle with coriander.