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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