INGREDIENTS

INSTRUCTIONS

STOCK: Cut each chicken into 8 pieces. Simmer chicken pieces, onions,
celery, cloves, carrots, garlic, bay leaves, thyme, chile de arbol,
allspice and water in large stockpot and cook until tender, 30 to 40
minutes. Add salt to taste. Remove chicken from stock and set aside.
Discard vegetables and seasonings and reserve stock. MOLE: Remove stems,
seeds and veins from both kinds of chiles. Toast chiles in skillet or on
griddle over low heat until slightly fragrant and beginning to blister. Be
careful not to burn chiles. Put chiles in bowl and pour boiling water over
them. Let soak 20 to 30 minutes (the longer they soak, the less hot they
become). Transfer chiles from bowl to blender with slotted spoon and puree,
adding some of soaking water if needed to blend well. Pass pureed chiles
through sieve or food mill and set aside. Quarter tomatoes and cook in dry
skillet over medium heat until dry, about 20 minutes. Blend well in blender
and pass through sieve or food mill to remove seeds and skins. Heat 1
tablespoon oil in skillet over low heat. When hot, add sesame seeds and
cook, stirring constantly, until seeds brown slightly, about 5 minutes.
Transfer to bowl. When cool, grind in spice grinder or with mortar and
pestle. Return skillet to medium heat, add 2 tablespoons oil and onions and
cook, stirring occasionally, until onion is soft and transparent, about 10
minutes. Add almonds, pecans, raisins, garlic, cloves, peppercorns,
allspice, cinnamon and oregano and saute, stirring constantly, until brown
and fragrant, about 10 minutes. Transfer to blender and add 1 cup chicken
stock. Blend until smooth. Put 2 tablespoons oil in large pot and heat over
medium heat until slight haze forms over oil. Add chile puree and fry,
stirring constantly, until dry, about 20 minutes. Mixture will splatter, so
carefully partially cover pot with towel. Add tomatoes, sesame seeds and
onion mixture and cook, stirring constantly, 10 minutes. Add chicken stock
to make fairly loose mixture, 4 to 6 cups, and continue cooking, adding
more stock as necessary. Slice plantains and fry in 3 tablespoons oil over
medium-high heat until brown and slightly crisp, about 10 minutes. Drain on
paper towels. Add plantain or pineapple to chile mixture and cook about 10
minutes to combine flavors. Add 1 tablespoon salt or more to taste. Stir in
sugar. Mole should be thick enough to coat spoon. Add more stock to thin,
if needed. Add chicken to mole and gently stir to completely coat chicken.
Transfer to large, warm serving dish or platter. Place any sauce that won't
fit in serving dish in bowl and serve with corn tortillas. Yields 8 to 10
servings.
Each of 10 servings: 208 calories; 709 mg sodium; 1 mg cholesterol; 10
grams fat; 24 grams carbohydrates; 8 grams protein; 1.25 grams fiber
Recipe Source: Los Angeles Times - 04-28-1999 Recipe from Billy Cross,
founder of the Napa Valley's Great Chefs of France Cooking School

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