6 cups water
1 small onion, quartered
1 clove garlic
1/2 teaspoon salt
4 large, whole chicken breasts, halved; or a 3-lb chicken cut into serving-size pieces
1/2 cup whole almonds
1/4 cup sesame seeds (optional)
1/4 cup vegetable oil
1 small onion, chopped
8-ounce jar mole sauce
8-ounce can tomato sauce
1/2-ounce unsweetened chocolate, coarsely chopped
4 cups hot chicken broth, canned or homemade
1 teaspoon salt
Instructions: 1) In a stockpot, bring the water to a boil with the quartered onion, garlic, and salt. Add the chicken, lower the heat, and skim off the gray foam as it forms on the surface. Continue to cook the chicken, partially covered, for about 15 minutes, or until it is barely tender when pierced with a fork. Remove the chicken and cut it into smaller pieces. Strain the broth.
2) Spread the almonds on a cookie sheet and place them in a 350°F oven for about 5 minutes, or until they appear to be browning. Stir them several times for even toasting. Remove them from the oven and allow them to cool to room temperature. Chop them finely in a food processor.
3) Heat a large, ungreased skillet over medium heat for 2-3 minutes. Add the sesame seeds and stir them frequently until the seeds are golden brown. Set them aside.
4) In a large saucepan, heat the oil over medium heat. When it is hot, add the chopped onion and fry it until it is limp and transparent. Add the mole paste by the spoonful, stirring constantly until the mixture is well blended and the lumps of paste are dissolved. This will take several minutes.
5) Add the tomato sauce and continue frying the mixture for another 2-3 minutes. Lower the heat, if necessary, to keep it from scorching
6) Add the almonds, chocolate, and the broth—one cup at a time—stirring to blend well. Add the salt and continue cooking over moderately low heat, stirring frequently, for about 15 minutes or until the mixture begins to gurgle and thicken.
7) Add the chicken to the mole sauce and cook everything together for another 15 minutes or until the meat is warm, tender, and well seasoned with the sauce. If preferred, cover the chicken and bake it in the sauce in a 350°F oven for about 20 minutes.
8) Just before serving, sprinkle the top of the dish with toasted sesame seeds.
Makes enough sauce for a small turkey or twice the amount of chicken specified. You may choose to freeze the extra sauce (usually about 3 cups). Reprinted with permission from Elaine González
Wash it down with a little bit of wine, and you've probably covered most, if not all, of the latest required food groups.
You should add wine and have all the heart-heathy food covered in one dish. ;)