For those that have a sauce it is easy
The 500ml pot is enough for 4-6 chicken pieces
Saute off some chicken -legs are best, if you use breast drastically reduce cooking time
Season heavily with salt and pepper
Colour in lard or oil
Add sauce and about the same quantity of water or chicken stock
Either cover and put in a 180C oven or simmer on stove for about an hour
Remove cover and continue to cook until sauce is about the same consistency it was before you added the liquid
Serve with rice, toasted sesame seed
and something fresh to balance the richness
Eg – Apple and red cabbage with tomatillo and avocado emulsion
Shred some red cabbage and an apple or two, add a few sprigs cilantro
Mix with tomatillo emulsion –
1/2 an avocado
1 cup tomatillo salsa – tomatillos or green tomatoes, some onion, garlic, cilantro and acid -(lemon, lime, vinegar)
Add extra lemon juice and grapeseed oil
salt and pepper
Blend until mayonnaise consistancy
If you dont have the mole sauce made it is quite an undertaking….
I used Rick Bayless’s recipe as a guide and will never use one of his wordy over complicated recipes again
Here is a more user friendly version
OAXACAN BLACK MOLE WITH BRAISED CHICKEN
12 medium dried mulatto (negro) chiles
8 dried pasilla chiles
4 dried guajillo chiles
1 dried chipotle chile
1 corn tortilla, torn into small pieces
4 garlic cloves, unpeeled
2 cups lard or vegetable oil
1/2 cup sesame seeds, plus a few extra for garnish
1/4 cup pecan halves
1/4 cup unskinned or Spanish peanuts
1/4 cup unskinned almonds
About 10 cups (2.5L) chicken broth (homemade)
6-8 green tomatoes, roughly chopped
4 tomatillos, husked, rinsed and roughly chopped
(hard to find fresh in New Zealand, canned are acceptable)
2 slices stale bread, toasted until very dark
1/4 teaspoon cloves, preferably freshly ground
1/2 teaspoon black pepper, preferably freshly ground
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
A scant teaspoon oregano, preferably Mexican
1/2 teaspoon dried thyme
1/2 ripe banana
1/2 cup (100grams) finely chopped Mexican chocolate
2 or 3 avocado leaves
De-stem chillies – tear open and shake or scrape out the seeds, collecting them as you go.
Toast seeds with the torn-up tortilla over medium heat, shake pan regularly, open and window, turn on a fan and try not to breathe.
Cook until burned to charcoal black, about 15 – 20 minutes.
Rinse and blend with toasted nuts –
Spread sesame seeds on baking sheet, use another baking tray for the pecans, peanuts and almonds, cook in hot oven 180C. Check and shake every 5-10 mins. Sesame seed will be done before the rest of nuts. Go for deep brown, dark toast.
Add nuts to blender along with 2 cups chicken broth and blend to as smooth a puree as blender allows. Transfer to a small bowl/container.
Without rinsing the blender, combine the green tomatoes and tomatillos with 1/2 cup broth and puree. Pour into another bowl
Heat 2 cups of the lard or oil and, fry the chiles a couple at a time: They’ll unfurl quickly, then release their aroma and piquancy (avoid breathing) after about 30 seconds, they will have lightened in colour. Drain on kitchen roll, add to a large bowl and cover with hot tap water. Let rehydrate for 30 minutes, stirring occasionally to ensure even soaking. Drain, reserving the soaking liquid.
Roast garlic and onion until soft and dark.
Cool garlic, peel and combine with the onion in un-rinsed blender.
Add toasted bread, cloves, black pepper, cinnamon, oregano, thyme, banana and 3/4 cup broth. Blend to a smooth puree and pour into a small bowl.
Without rinsing the blender, scoop in half of the chiles, measure in 1/2 cup of the soaking liquid, blend to a smooth puree, then pour into another bowl. Repeat with the remaining chiles and another 1/2 cup of the soaking liquid.
Heat 3 tablespoons of the lard or oil in large heavy base pot (what you used for the chiles is fine)
When very hot, add the tomato puree and stir and scrape (a flat-sided wooden spatula works well here) for 15 to 20 minutes until reduced, thick as tomato paste, and very dark (it’ll be the color of cinnamon stick and may be sticking to the pot in places).
Add the nut puree and continue the stirring and scraping until reduced, thick and dark again (this time it’ll be the color of black olive paste), about 8 minutes.
Add the banana-spice puree and stir and scrape for another 7 or 8 minutes as the whole thing simmers back down to a thick mass about the same color it was before you added this one.
Add the chile puree, stir well and let reduce over medium-low heat until very thick and almost black, about 30 minutes, stirring regularly (but, thankfully, not constantly).
Stir in the remaining 7 cups of broth, the chocolate and avocado leaves, partially cover and simmer gently for about an hour, for all the flavors to come together.
Season with salt and sugar (remembering that this is quite a sweet mole and that sugar helps balance the dark, toasty flavors).
Remove the avocado leaves.
In batches in a loosely covered blender, puree the sauce until as smooth as possible, then pass through a medium-mesh strainer into a large bowl.
Thanks to Carmella at easy food hacks for the photos
I found the results fairly similar to a much simpler version…. to follow