Mexican chicken with spicy chocolate sauce
Mole Poblano de Guajolote
Chicken (approx.. 1.5 kg)
60 g Lard
Red peppers (chillies)
1/4 l Chicken broth (from extract)
60 g Almonds
Clove of garlic
Medium-sized tomatoes (approx. 200 g)
1/2 Tortilla (ready made)
2 tbsp Raisins
Pinch Cinnamon, ground cloves, ground coriander grains, ground anise, ground black pepper
80 g Dark chocolate
2 tbsp Sesame seeds
Preheat oven to 200°C.
Wash the chicken, pat dry and cut it into eight pieces with a sharp knife or kitchen scissors. Rub with salt.
Heat 30 g of lard in a casserole dish on the cooker and brown the poultry pieces on all sides. Then place the casserole dish on the middle shelf of the oven and roast the poultry pieces for 45 min. until light brown.
Slice the chilli peppers, removing the small white seeds, add to the boiling chicken broth and let stand for 30 min.
Blanch the almonds with boiling water and peel. Coarsely chop the peeled onions and garlic clove. Blanch the tomatoes, remove the skin and cut into quarters. Crumble the tortilla.
Chop the almonds in a food processor. Add the onions, garlic, tomatoes, sultanas, tortilla crumbs and spices with 1/2 teaspoon of salt and blend to a smooth puree. Strain through a fine sieve.
Melt the remaining lard in a saucepan and add the tomato mixture.
Cook for 5 min. Then break the chocolate into small pieces and add to the sauce. Simmer until the chocolate has melted.
Skim the fat from the gravy with a spoon and add a little boiling water. Add the chocolate sauce and put the chicken pieces on top. Heat again briefly, then serve immediately with a sprinkling of sesame seeds.
Enjoy your meal!