Gallina En Mole Chicken In Spicy Sauce
|Chicken fat/Oil||2 Tablespoon|
|Chicken parts||4 Pound|
|Garlic||4 Clove (20 gm), peeled|
|Chopped onion/Shallots||1⁄4 Cup (4 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Chopped raisins/Prunes||1⁄4 Cup (4 tbs)|
|Roughly chopped almonds||1⁄4 Cup (4 tbs)|
|Chili powder||2 Tablespoon (California / New Mexico)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Anise seeds||1⁄4 Teaspoon|
|Masa harina/Finely ground white cornmeal||2 Tablespoon (Tortilla Flour)|
|Peanut butter/Sesame tahini||2 Tablespoon|
|Unsweetened chocolate||1 Ounce|
1 In a largec overed casserole heat fat over moderate heat. Brown chicken pieces a few at a time. Pour out the fat, add garlic and onion, return chicken pieces to the pot, and add 1/2 cup of the stock. Cover and braise until the chicken is tender, about 45 minutes.
2 Meanwhile, assemble the other ingredients. Combine raisins and almonds in one dish and chile powder, cinnamon, allspice, anise, and masa harina in another. If you have a spice grinder, grind them all together with the masa.
3 When the chicken is done, transfer it to a plate and keep warm. Pour braising stock into a bowl and let the fat rise to the surface. (Can be prepared to this point several hours ahead.)
4 In a pan add 2 tablespoons fat skimmed from the surface of braising stock (Any remaining fat can be discarded.) Heat the fat over medium-high heat. Saute raisins and almonds until almonds just begin to color, but do not let them burn. Stir in the spice mixture and cook for a few minutes until fragrant.
5 Add peanut butter, reserved braising stock, and the remaining 1 cup stock. Add salt and bring sauce to a simmer.
6 The sauce can be served as it is, but for a smoother sauce, transfer it to a blender or food processor and puree to a smooth consistency. This may have to be done in batches; if the jar is overfilled, the sauce could overflow.
7 Crumble chocolate and stir it into the sauce. Taste the sauce and correct the seasoning. Return chicken to the sauce and reheat.
8 Serve with rice.