• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken in Mole Sauce In the Puebla Style

  • Recipe Submitted by on

Category: Poultry, Sauces

 Ingredients List

  • 1.5 kg chicken fillets (breast or thigh) 2 tablespoons oil 3 tablespoons
  • mole paste 1 small onion, quartered 1 clove of garlic 3 peeled tomatoes 1
  • small ripe banana 1/2 tablespoon sugar salt to taste 2 tablespoons sesame
  • seeds
  • Bring 800 ml water to the boil, add the chicken fillets and simmer until
  • just stiffened. Remove the chicken pieces and cover to prevent their drying
  • out. Reserve the resulting chicken stock.
  • Heat oil in a large saucepan and fry mole paste until fragrant. In a
  • blender or food processor combine onion, garlic, tomato, banana and sugar.
  • Add this paste to the mole in the saucepan. Stir and simmer over low heat
  • for 3 minutes.
  • Add 3 cups chicken stock, cover and cook over a low heat for 15 minutes,
  • until mixture thickens to a creamy consistency. If too thick, add a little
  • more stock. Taste for chilli heat; if it is too hot, add extra sugar or
  • blended tomato.
  • Meanwhile dry-fry sesame seeds in a pan until golden brown and fragrant.
  • Add chicken pieces to the sauce, heat through and serve sprinkled with
  • sesame seeds.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Chicken in Moroccan Style W/pickled Lemons and Olives
Categories: Poultry
Yield: 1 Servings

2 Three pound chickens cut
-in serving pieces
2 tb Coarse salt
7 Garlic cloves
1 c Vegetable oil
2 ts Ginger
1 c Vegetable oil
2 ts Ginger
1 ts Turmeric
1 ts Black pepper
pn Saffron
3 lg Onions, grated
4 tb Butter
2 c Chicken broth
1 c Soft ripe olives, preferably
-the Greek Kalamata
8 Slices of pickled lemon

Rub the chicken pieces well with a mixture of the salt and 4 of the garlic
cloves, finely chopped. Let stand 1 hour for flavors to penetrate then
wipe off the garlic salt. Mix the oil, ginger, turmeric, pepper and
saffron, and rub the chicken pieces with this mixture. Put them in a large
bowl with any remaining oil mixture and marinate, covered and refrigerated
for 8 hours or overnight.

To cook, put the chicken pieces in a large pot with the onion, remaining
garlic, coarsely chopped, butter chicken broth and 2 cups water. Simmer
until tender, about 40 to 45 minutes. Remove chicken and rapidly boil the
liquid down to a thick, rich sauce, stirring frequently. Add the olives and
pickled lemon slices, replace chicken, and reheat in the sauce. Serve with
couscous or rice pilaf and a bowl of extra pickled lemons.

Pickled lemons: These keep for months in the refrigerator and are worth
making in quantity.

6 lemons vegetable oil coarse salt

Slice the lemons about 1/4 inch thick, peel and all, put in a colander,
sprinkle heavily with salt. Cover with plastic wrap and drain over a bowl
for 24 hours, until limp, with most of the juice drawn out. Wash off salt.

Pack the lemon slices into a 1 quart jar, sprinkling them with about 2
Tablespoons more salt. Fill the jar with vegetable oil. Cover jar with
lid and let lemons stand from 1 to 3 weeks, by which time they will be
soft, mellow and not at all bitter.

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