Check off another kitchen goal. Technically this recipe from Rick Bayless is a hybrid of red mole and mole poblano, but hey. It’s very nutty, chunky and complex and was a big hit at Ladiez Dinner Party, served with simple white rice and asparagus. I recommend making the sauce ahead of time (I did it the night before) to save time. Note: you will have leftover mole sauce (a cup or two) when you’re done.
3 large poblano peppers
about 1/2 cup sesame seeds
1/2 cup whole blanched almonds
1 small plantain, sliced
1 corn tortilla, torn into pieces
2 garlic choves, chopped
1/2 cup golden raisins
1/2 cup peanuts, roasted and unskinned
1 leaf romaine lettuce
about 8 sprigs parsley
1/2 tsp cinnamon
black pepper, to taste
about 1/2 tsp aniseed
5-6 cups chicken broth
1 tbsp olive oil
6 large chicken breasts, cut in two (about 2.8 pounds?)
Broil poblanos for about ten minutes, turning once Remove, cut off stems and shave off blackened areas. Chop roughly.
Roast tomatillos about 3 minutes per side, until lightly browned. Chop and add to a bowl with poblanos.
Heat a dry skillet. Toast sesame seeds until they start to smell nutty. Add to bowl. Repeat with almonds.
Grind any whole spices in a spice grinder. Add spices, along with plantain, tortilla, lettuce, raisins, garlic, peanuts and parsley, to bowl, along with 2 cups broth. Puree in blender in batches. Add salt to taste. I just noticed the recipe says to strain the sauce here – I didn’t do that.
Heat oil in pan. Add mole puree with 3 more cups broth and simmer about 30 minutes. Be sure not to burn the bottom. At this point, your sauce is done.
Preheat oven to 350. In a large baking dish, spread a layer of sauce on the bottom. Add chicken (season with salt) and cover with additional sauce. Cook until chicken is at desired temperature (about 45 minutes for me). Remove chicken and put on a platter. Continue to stir and cook sauce a couple more minutes, adding a bit more broth. Garnish with more parsley and sesame seeds, pour over chicken and serve.