INGREDIENTS

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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