Mole can be time consuming..but the best way to make this is in a slow cooker so that all the flavors meld together.  I like to stir in corn at the last minute but that isn’t totally required.

Don’t let this dish intimidate you.  It is a little non-traditional because I found, quite by accident, that I like it better made with dates than raisins.

Ready?  Put the Mexican music on the AM dial and let’s go…

Chicken Mole Stew

Mole:

1 tablespoon chile infused oil or olive oil

2 cups orange juice

2 lbs diced onions

1/2 cup pumpkin seeds

6 garlic cloves, chopped

3 cups chicken broth

3 tablespoons of cumin

1 teaspoon of dried  chipotle granules or to taste

1/3 cup pitted dates

1/4 cup bittersweet chocolate, chopped

1 tablespoon cinnamon

2 tablespoons brown sugar or agave

1/4 cup red wine

Saute onion, garlic, and pumpkin seeds in oil until onion is transparent.  Stir in remaining ingredients except for wine.  SImmer for 20 minutes.

Place in a blender, a little at a time and blend until smooth.  Stir in wine.  Taste and adjust seasoning.

Chicken:

Cut 4 lbs of chicken breast into chunks.  You can also use thighs or whatever you like.  Brown quickly in oil.

Stew:

Add chicken and mole sauce to a slow cooker.  Cook on low for 8 to 10 hours.  Stir in corn in the last hour if desired.  Serve with rice, tortillas, and salad.

Serves 8

image:marye audet

Post from: Baking Delights