glasshousejohn

Quick Chicken Mole

"This is a microwave version of Mole Poblano, which consists of chicken in
a dark, spicy chocolaty sauce full of nuts and sesame seeds. Most
traditional mole recipes require several hours of preparation and cooking
time; this version is for those of us who have limited time for cooking!

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4

2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 bay leaf
6 black peppercorns
1/2 teaspoon ground cloves
1 cup tomato sauce
1 cup chicken broth
1/4 teaspoon anise seed
1/2 teaspoon ground cinnamon
1 teaspoon white sugar
3 tablespoons dried red Chile pepper
2 tablespoons sesame seeds
1/2 cup slivered almonds
1 slice white bread, torn into pieces
1 1/2 ounces Mexican chocolate, grated
1 (4 pound) whole chicken, cut into pieces

Place butter, onion and garlic in a 3 quart microwave safe casserole dish.
Cover and microwave on low for 2 to 3 minutes, or until butter is melted
and onion is starting to soften. Mix in the bay leaf, peppercorns,
cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red
pepper flakes, sesame seeds, almonds and bread. Cover and microwave on
high for 10 minutes, stirring after 5 minutes. Stir in chocolate until it
is melted, then add chicken pieces, coating each piece with mole sauce.
Cover and microwave on high for about 30 minutes, or until chicken is
cooked through and juices run clear (meat will be starting to fall away
from the bone). Note: While cooking chicken, rearrange pieces after 10 and
20 minutes to ensure even cooking.


--
Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


--
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Only recipes and recipe requests are accepted for posting.
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glasshousejohn

Quick Chicken Mole

"This is a microwave version of Mole Poblano, which consists of chicken in
a
dark, spicy chocolaty sauce full of nuts and sesame seeds. Most
traditional
mole recipes require several hours of preparation and cooking time; this
version is for those of us who have limited time for cooking!

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4


2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 bay leaf
6 black peppercorns
1/2 teaspoon ground cloves
1 cup tomato sauce
1 cup chicken broth
1/4 teaspoon anise seed
1/2 teaspoon ground cinnamon
1 teaspoon white sugar
3 tablespoons dried red Chile pepper
2 tablespoons sesame seeds
1/2 cup slivered almonds
1 slice white bread, torn into pieces
1 1/2 ounces Mexican chocolate, grated
1 (4 pound) whole chicken, cut into pieces

Place butter, onion and garlic in a 3 quart microwave safe casserole dish.
Cover and microwave on low for 2 to 3 minutes, or until butter is melted
and onion is starting to soften. Mix in the bay leaf, peppercorns, cloves,
tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper
flakes, sesame seeds, almonds and bread. Cover and microwave on high for
10 minutes, stirring after 5 minutes.

Stir in chocolate until it is melted, then add chicken pieces, coating
each piece with mole sauce. Cover and microwave on high for about 30
minutes, or until chicken is cooked through and juices run clear (meat
will be starting to fall away from the bone). Note: While cooking chicken,
rearrange pieces after 10 and 20 minutes to ensure even cooking.


--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/