Chocolate hazelnut chicken mole

• Meat

  • 10 Chicken drumsticks

• Produce

  • 2 oz (3-4 mulato chiles
  • 1 oz (4-5 guajillo chiles
  • 1 Avocado
  • 2 Carrots
  • 3 Celery stalks
  • 1 Cilantro
  • 3 Garlic cloves
  • 2 Onion
  • 1 Plum tomato
  • 3 tbsp Raisins
  • 1 Tomatillos

• Canned Goods

  • 3 cups Chicken broth

• Condiments

  • 1/4 oz Chipotle peppers in adobo sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 4 Allspice berries
  • 1 tbsp Ancho chile powder
  • 1/4 tsp Aniseed
  • 1 tsp Cinnamon
  • 4 Cloves, whole
  • 1/2 tsp Coriander seeds
  • 3 oz Mexican chocolate
  • 1/4 tsp Peppercorns, black
  • 1/2 tbsp Peppercorns, whole black
  • 2 Salt
  • 3 tbsp Sesame seeds

• Nuts & Seeds

  • 1 cup Hazelnuts, toasted
  • 1 Hazelnuts

• Liquids

  • 10 cups Water

• Other

  • 1 Bay leave

Found on viktoriastable.com

Description

Ingredients

• 1 plum tomato
• 1-2 tomatillos
• 1 onion
• 3 garlic cloves
• 2 oz (3-4) mulato chiles
• 1 oz (4-5) guajillo chiles
• 1 tbs ancho chile powder
• ¼ oz chipotle peppers in adobo sauce
• 3 tbs raisins
• 3 tbs sesame seeds
• 1 cup toasted hazelnuts
• 1 tsp cinnamon
• 4 whole cloves
• 4 allspice berries
• ½ tsp coriander seeds
• ¼ tsp aniseed
• ¼ tsp black peppercorns
• 3 oz Mexican chocolate, or very dark chocolate
• 3-4 cups chicken broth
• salt to taste
• For the broth and chicken:
• 10-12 cups water
• 10 chicken drumsticks
• 2 carrots
• 1 onion
• 3 celery stalks
• 1 bay leave
• ½ tbs whole black peppercorns
• salt to taste
• For serving:
• chopped cilantro
• chopped hazelnuts
• sliced avocado
• rice

Directions

• Prepare the chicken broth: Chop the carrots, celery and onion, and throw in a large pot with the rest of the broth spices and chicken drumsticks. Bring to a boil, then reduce the heat to low, and simmer for 30-40 minutes.
• While the chicken is cooking, prepare the chiles: Slice the dry chiles open, and remove the stems, veins and seeds. Pour hot water over them until completely covered, add the raisins, and leave to soak for 30 minutes.
• While the chiles are soaking, prepare the veggies: Roughly chop the onion, tomatoes and tomatillos, mix with 2 tbs of olive oil, and salt, and broil at 500 °F. After 10 minutes, throw in the unpeeled garlic cloves as well, and continue to broil for another 10 minutes or until veggies are nicely charred.
• While the veggies are roasting, prepare the nuts and spices: In a dry skillet, toast the whole spices - cloves, allspice, black peppercorns, coriander seeds, aniseed, sesame seeds - for 2-3 minutes. Transfer to a spice mill, and grind.
• Grind the hazelnuts in a food processor until they resemble a fine meal (but before they turn into butter).
• Drain the chiles, and raisins, and transfer to a blender.
• Take the veggies from the oven, peel the garlic, and add to the blender.
• Add to the blender: the ancho chile powder (if using), the chipotle pepper, the ground cinnamon, the ground hazelnuts, ground spices and sesame seeds, and 2 cups of the chicken broth. Process until smooth.
• Heat 2 tbs of olive oil in a deep stove pot, and add the sauce + 1 cup of the chicken broth. Cook for a few minutes, stirring continuously, and drop the chopped dark chocolate. Stir until completely melted.
• Transfer the chicken drumsticks to the sauce, and cook for another 10 minutes on low heat.
• If the sauce becomes too thick, add more chicken broth.
• Serve with chopped cilantro, and chopped hazelnuts, sliced avocado, or a bowl of rice.