Mole De Poblano (chocolate Chicken W/chilli)

Are you a cynic? Let’s take a moment for a little self-examination. Do you have difficulty seeing people and situations from a positive perspective? Are you quick to point out problems in a situation, but rarely if ever offer solutions? Do you give suggestions without ever offering to help? Do you speak negatively of others behind their backs? Do you find it easy to complain? Are you one that is rarely seen smiling? Are you often compelled to give a critical opinion in your effort to “help?” Do you assume the worst in someone? Do you fear failure? Do you judge others motives? Are you harsh, insensitive or abrasive? Do you delight in airing your own opinion? Do you negate someone’s idea without ever considering it? Do you enjoy passing judgment? Do others have difficulty being in your company and sharing their thoughts with you?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Chicken, Chili, Chocolate, Main dishes, Mexican	6	Servings

INGREDIENTS

2		Chickens, jointed or 1
		Large), Large
2		Onions
3		Cloves Garlic
1	T	Lard
50	g	Mulato Chilis
50	g	Ancho Chilis
25	g	Pasilla Chilis
2		Onions
2		Cloves Garlic
6		Tomatoes, chopped
50	g	Blanched Almonds
50	g	Peanuts, Dry Roast
50	g	Sesame Seeds
12		Corn Tortillas
1/2	t	Coriander
1/2	t	Aniseeds
1	t	Ground Cinnamon
50	g	Dark Chocolate
		Salt And Pepper
1	t	Sugar

INSTRUCTIONS

Put the chicken pieces in a pan with the onions and garlic, cover
withwater, bring to the boil and simmer for 30 minutes or 'til the
chicken is almost cooked. Drain off and reserve the stock, and dry  the
chicken pieces. Melt the lard in a heavy based pan and gently fry  the
chicken pieces on all sides 'til they are lightly tanned.  Meanwhile,
remove the stems and seeds from the chilis, tear them up  and soak the
pieces in 300ml boiling water for 30 minutes. Then, in a  liquidiser,
puree the chilis with their water, the onions, garlic,  tomatoes, nuts
and seeds, spices, seasoning and chocolate. Remove the  chicken  pieces
from the pan and pour off any excess fat. Fry the  puree in the
remaining lard for a few minutes, then add the meat with  enough of the
chicken stock for the sauce just to cover the meat, and  continue to
simmer gently for 30 minutes, or 'til the chicken is  thoroughly
cooked. Ideally the mole should be put aside for 24 hours  at this
point to allow the flavours to develop.  When you are ready to serve
the mole, reheat it, adjust the seasoning  to taste, and add a little
sugar if you feel it necessary. Serve it  with plenty of tortillas,
white rice, beans and guacamole.  Serves 6.  From 'The British Museum
Cookbook' by Michelle Berriedale-Johnson,  British Museum Publications,
1987.  Recipe By     : Bernard Salmon <li899sab@kauri.vuw.acupnz>  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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