| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 3 |
sm |
Dried pasilla chiles |
| 3 |
sm |
Dried mulato chiles |
| 1 1/2 |
c |
Boiling water |
| 1/4 |
c |
Sesame seeds |
| 3 |
|
Whole cloves |
| 1 |
|
Inch piece cinnamon stick |
| 1/8 |
ts |
Whole coriander seed |
| 1/8 |
ts |
Whole anise seed |
| 1/4 |
c |
Lard or oil |
| 1/4 |
c |
Whole unblanched almonds |
| 1/4 |
c |
Raisins |
| 6 |
|
Whole chicken legs; thighs attached, (about 3 LBS) |
| 1/4 |
ts |
Salt |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Chopped white onion |
| 1 |
tb |
Tomato paste |
| 1 1/2 |
oz |
Mexican chocolate; coarsely shopped. No substitutes please |
| 1 |
c |
Chicken stock |
|
|
Tomato wedges |
|
|
Fresh coriander sprigs |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Toast, seed, devein and rinse the chiles. (They are available in most
Mexican markets.) Place in a medium bowl with boiling water and let stand 1
hour.
Toast sesame seeds in a dry skillet over medium heat, stirring constantly
until golden, about 2 minutes. Remove.
Combine cloves, cinnamon stick, coriander seeds and anise seeds in the
skillet. Toast over medium heat, stirring constantly until they start to
change color and become fragrant, about 20-30 seconds. Remove.
Heat lard or oil in a 12" skillet until hot. Add almonds and cook, stirring
constantly, until brown, 2-3 minutes. Remove with slotted spoon and drain.
Add raisins and cook and stir until puffed, about 30 seconds. Remove with
slotted spoon.
Sprinkle well cleaned chicken with salt. Cook in the same lard over medium
heat until brown about 5 minutes. Remove to a place. Remove all be 2 TBS of
the lard.
Process raisins in a blender until finely ground. Coarsely chop almonds and
add to blender and process to a fine grind. Add onion and garlic and
reblend to fine. Process 2 TBS sesame seeds with on/off pulses in an
electric spice grinder to a fine powder and add to the blender. Add chiles,
1/3 cup of the soaking water and the tomato paste to the blender and
process until smooth. If mixture is too thick add, 1 tsp at a time, more of
the soaking water to free the blender blades.
Heat lard or oil in the skillet until hot. Reduce heat to medium and cook
the chile mixture, stirring constantly for 5 minutes. Add the Mexican
chocolate and cook and stir until chocolate is melted, about 2 minutes.
Gradually stir in stock and cook, stirring often, for 5 minutes. Add
Chicken to skillet and simmer, covered, turning occasionally, until tender,
about 0 minutes.
Place chicken on a serving platter and top with the sauce and remaining
sesame seeds. Garnish with tomato wedges and coriander. Serve with my
Mexican rice recipe (authentic also) and enjoy.
Posted to bbq-digest by "Bob Norton" <rnorton@unm.edu> on Sep 26, 1998,
converted by MM_Buster v2.0l.
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