Monday, May 4, 2009

Whole Roasted Chicken Mole Poblano


originally posted at Vivanista April 30, 2009


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Ingredients:
  • 1 5-pound whole chicken
  • 4 dried pasilla chilies
  • 5 dried ancho chilies
  • 3 cups boiling chicken stock
  • 1 cup almonds
  • 1 1/2 cups coarsely chopped onions
  • 4 medium tomatoes, peeled, seeded and coarsely chopped, or 1 1/2 cups canned tomatoes
  • 3/4 cup lightly packed seedless raisins
  • 3 tablespoons sesame seeds
  • 2 corn tortillas, broken in small pieces
  • 1 tablespoon garlic, finely chopped
  • 1 teaspoon freshly ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon anise seeds
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 8 tablespoons shortening
  • 3 cups cold chicken stock
  • 2 squares unsweetened chocolate
  • 3 tablespoons sesame seeds
Method:
In a large bowl, pour 3 cups of the boiling-hot chicken stock over the prepared chilies. Cover and soak them for about 30 minutes.

Heat half the shortening in a large sauté pan or skillet. Cover the chicken in a light coating of salt and pepper. Optionally, you may stuff the middle cavity with halved onions, garlic cloves, lemon rinds, chile cores, or any other vegetable portions you have available. Sear each side of the chicken for 2-4 minutes, until thoroughly browned on all sides.

Transfer the chicken to a roasting pan and put it in the oven for about 45 minutes, until an instant-read thermometer reads 150F in the thickest part of the thigh (be careful not to touch the bone with the thermometer to ensure an accurate reading).

While the chicken is roasting, roughly chop the soaked chiles, being careful to wear rubber gloves or to wash your hands thoroughly with soap and water before touching anything, especially your face. Combine the chiles, stock and all the remaining ingredients in a food processor and blend until smooth, then pour the mixture into a large sauté pan or skillet over medium heat. Allow the mixture to simmer for 5-10 minutes.

Serve family-style on a platter with mole sauce drizzled over the chicken. Sprinkle with sesame seeds.

You may increase or decrease the chiles to adjust the heat of the sauce. I suggest increasing the heat here, and using a bottle of chilled Sauvignon Blanc and the Tossed Greens Salad with Bloody Mary Vinaigrette recipe above to cool your mouth and balance your palate. Also great with Spanish rice.

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