This innovative recipe from the Art Instituteof Charlotte, Charlotte, NC, can also be served as a delicousentree.
Recipe: Chicken Mole withPolenta Griddlecakes and Salsa
In small saucepan over medium heat, warmcanola oil. Add Serrano chili halves and toast gently, about30 seconds per side. Place chiles in bowl and cover with 1 cupboiling water. Allow to sit for 10 minutes or until softened.Drain, reserving soaking water.
Make mole sauce by placing in bowl offood processor 4 charred tomatillo pieces, charred tomato pieces,peanuts, sesame seeds, garlic, raisins, cinnamon, 1/2 teaspoonblack pepper, cloves and chocolate. Add chiles and 3/4 cup soakingwater. Blend until smooth and set aside.
Season chicken legs with salt and remaining1/4 teaspoon black pepper. In large lidded saute pan, warm vegetableoil over medium high heat. Add chicken legs, skin-side-down andcook, turning, until well-browned, about 8 minutes per side.Remove chicken from pan and set aside.
Transfer tomato and tomatillo mixtureto same pan; cook over low heat for 10 minutes. Return chickento pan, add chicken stock and bring to a boil. Cover, reduceheat to medium low and simmer 50 minutes.
Remove chicken from sauce and cool slightly.Remove chicken meat from bones, chop fine and return meat tosauce. Add sugar. Keep mole warm until needed.
While chicken is cooking, prepare salsaby combining in medium bowl pineapple, diced tomatillo, cilantro,lime juice, olive oil, salt and pepper. Mix well, cover and chill.
Slice polenta according to package directions,making approximately 10 one-half inch slices. Warm in 375F (190C)oven or on hot skillet for 15 minutes.
To serve, place two polenta slices oneach plate. Top with heaping tablespoon of chicken mole and oneteaspoon salsa.
2 1/2 pounds chicken leg quarters
1 teaspoon canola oil
2 Serrano chili peppers, halved and seeded
4 tomatillos, halved and charred under broiler or grilled
2 tomatoes, halved and charred under broiler or grilled
1 1/2 tablespoons peanuts
1 1/2 tablespoons sesame seeds
2 cloves garlic
1/3 cup raisins
1/2 teaspoon ground cinnamon
3/4 teaspoon black pepper – divided use
1/4 teaspoon ground cloves
2 ounces bittersweet chocolate
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup canned chicken stock
1 tablespoon granulated sugarSalsa Verde:
1 small can pineapple slices, drained and sliced
1 tomatillo, diced
1/2 cup cilantro, minced
3 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tube pre-cooked polenta
Makes 10 appetizer plates.
Nutritional information not available.
Recipe and photograph provided courtesyof the National Chicken Council. Used with permission.
If the Chicken Mole withPolenta Griddlecakes and Salsa recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog