Chicken with Mole Negro Sauce

Name: Chicken with Mole Negro Sauce
Yield: makes 1 chicken plus 2 cups extra sauce
Ingredients: 4 dried ancho chiles; 1 dried mulato chile; 1 poblano chile; 1 medium (4- to 5-pound) whole organic chicken; Pinch of kosher salt; Pinch of ground black pepper; 1/4 cup roasted, salted peanuts; 1/4 cup blanched almonds; 1/4 cup walnuts; 1/4 cup pumpkin seeds; 2 tablespoons sesame seeds; 3 whole peppercorns; 3 whole cloves; 1 pound tomatoes, or 1 (14.5-ounce) can; 1 teaspoon ground cinnamon; 3 ounces dark chocolate, melted; 2 tablespoons dutch-processed, unsweetened cocoa powder; 2 corn tortillas; 1/4 cup raisins; 1/4 cup prunes; 3 tablespoons lime juice (approximately 2 limes); 1 1/2 cups chicken broth; 2 tablespoons corn oil; 2 cloves garlic, chopped; 1 onion, chopped; 2 shallots, chopped; 1 cup water; 2 bunches cilantro sprigs

December 9, 2011

Authentic, fiery mole sauces from the southern region of Mexico take days to prepare. This is a relatively quick version of the chunky, spicy, and chocolatey, mole negro or “black sauce.” To experience the full flavors of peppers, native spices, and fresh chocolate, book a culinary vacation to Oaxaca, Mexico, the Land of Seven Moles, where you can explore a district known as the Trail of Chocolate. In the meantime, get fresh ingredients from your local farmers’ market. You can substitute jalepeños for the poblano chiles, but the dark dried ancho and mulato chiles are important to bring the sauce to its characteristic deep chocolate brown. This will make a large batch of sauce designed to thin and use for a meal, then freeze and thaw as needed.

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