[an error occurred while processing this directive] Flexitarian Chicken/Mushroom Mole - Steven and Chris
Flexitarian Chicken/Mushroom Mole

Flexitarian Chicken/Mushroom Mole

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This mole recipe is a classic and works well on just about anything, but Joshna likes the sauce best with chicken or king oyster mushrooms. There's a lot to it but its bold, fiery flavour is totally worth the effort. Your kitchen will smell heavenly.

By Joshna Maharaj

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Mole

5 dried ancho chilies
6 tomatillos, husks removed, rinsed well and halved
1 small onion, chopped
2 tbsp vegetable oil
1 clove garlic, chopped
1/4 tsp each cinnamon, ground cloves, dried oregano, ground cumin, ground coriander and ground anise seeds
1/3 cup sliced almonds
1 slice white bread, toasted and torn into 8 rough pieces
1/4 cup raisins
1 tbsp toasted sesame seeds
3/4 tsp salt (or to taste)
1/4 tsp freshly ground pepper
1/2 cup vegetable broth plus 1 cup more for finishing sauce
1 oz. unsweetened chocolate, melted

  1. Soak chilies in very hot water until soft, about 30 minutes or so, pressing another bowl on top to submerge. Preheat broiler.
  2. Line a baking sheet with parchment and place tomatillos on sheet in an even layer. Place sheet under broiler and cook for 10-15 minutes or until tomatillo skins are slightly charred. Remove from heat and allow to cool.
  3. In a small skillet, sauté onion in vegetable oil until soft and translucent. Add garlic and sauté another minute. Add spices and cook, stirring constantly, for about 30 seconds, being careful not to let them burn.
  4. In a blender, combine almonds, bread, onion mixture, tomatillos, raisins, sesame seeds, salt, pepper and broth. Purée until smooth, then pour into a bowl and set aside. Return blender carafe to base.
  5. Drain chilies. Remove seeds and stems and place in blender. Purée, adding just enough broth to make a smooth paste.
  6. Pour chili paste into the mole along with melted chocolate; stir to incorporate. Add additional broth as needed until the consistency is smooth and slightly pourable.

Chicken

2 tbsp vegetable oil
1 whole chicken, chopped into 8 pieces (or 8 pieces bone-in, skin-on chicken)
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 small onion, diced
1/4 cup white wine
1 4-in. piece canela
1 L vegetable broth
1 tsp sesame seeds
1 small handful fresh coriander, finely chopped

  1. Heat vegetable oil on medium high in a high-sided skillet. Season chicken pieces with salt and pepper, and brown well. Once chicken is nice and brown, remove from pan and set aside. Add onion to skillet and cook until translucent. Deglaze pan with white wine, scraping any browned bits from the bottom with a flat wooden spatula.
  2. Add chicken back to the skillet along with canela and enough vegetable broth to cover chicken. Cover and gently simmer until chicken is tender throughout, about 10 minutes. Preheat oven to 350 F.
  3. Once cooked, remove chicken from liquid and arrange in a shallow baking dish. Smear chicken pieces generously with mole and bake for about 30 minutes, turning once or twice. Garnish with sesame seeds and fresh coriander. Serve with Mexican rice pilaf.

King Oyster Mushrooms

2 tbsp vegetable oil
1 tbsp butter
8 king oyster mushrooms, brushed and halved lengthwise
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1 small onion, diced
1 clove garlic, minced
1/4 cup white wine
1 4-in. piece canela
1 cup vegetable broth
1 tsp sesame seeds
1 small handful fresh coriander, finely chopped

  1. Heat 1 tbsp vegetable oil and butter on medium high in a high-sided skillet. Arrange mushrooms in skillet, cut-side down; season with salt and pepper and cook for 6-8 minutes or until mushrooms are nicely browned. Turn mushrooms and repeat on other side. Remove from heat and set aside. Add 1 tbsp vegetable oil to pan, then onion and garlic and cook until translucent. Deglaze pan with white wine, scraping any browned bits from the bottom with a flat wooden spatula.
  2. Add mushrooms back to skillet along with the canela and enough vegetable broth to cover mushrooms halfway. Cover and gently simmer until tender throughout, about 5 minutes. Preheat oven to 350 F.
  3. Remove mushroom pieces from liquid and arrange in a shallow baking dish. Smear mushrooms generously with mole and bake for 15-20 minutes, turning once or twice. Garnish with sesame seeds and fresh coriander. Serve with Mexican rice pilaf.

 

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