Day 55: “Dinners in a Dish or a Dash”
February 24, 2011
This seems to be the year of my love affair with anything mole. Remember my post earlier in the year with a poblano chocolate mole? Mole is one of those things that can take you hours in the kitchen to prepare, but the pay offs are usually huge in flavor. When I saw this recipe for mole, I thought it was too good to be true. There was no roasting of peppers, no toasting of nuts and no hours of cooking over the stove. Just some simple searing, dumping and searing is all it took to get to the magic taste of mole.
This cookbook is filled with quick tips and tricks to getting a home cooked meal on the table quick. But most of the recipes are filled with fresh flavorful ingredients. Most fast cook cookbooks are filled with recipes that have a can of cream of something soup in it. Not this one. Fresh ingredients, but not weird ingredients offer a perfect combination to add to your family recipe favorites.
The Ruling: It was really good. Of course youngest wouldn’t eat it. Really, he tasted it and said simply he didn’t care for it. Once again, his loss. With the addition of peanut butter it reminded me of my friend Sara’s recipe for ground nut stew. This is a great recipe to try when you have a hankering for some mole, but really do not have the time to make it. I did use boneless skinless chicken breasts instead of the chicken thighs as that is a family preference.
Chicken Mole, page 156
- 2 tablespoons peanut or vegetable oil
- 6 chicken thighs (about 2 1/2 pounds)
- 1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
- 1 large garlic clove, minced
- one 1-inch piece cinnamon stick
- 3 whole cloves
- 4 peppercorns
- 1/4 teaspoon crushed coriander seeds
- Two 14 1/2 ounce jars mild, medium, or hot salsa
- One 10 ounce can diced tomatoes with green chilies, drained
- 1/2 cup chicken broth or water
- 1 ounce unsweetened chocolate
- 3 tablespoons creamy peanut butter
- 1 slice firm-textured white bread, torn into small chunks
- 1 to 2 teaspoons sugar (if needed to mellow tartness of sauce)
- 3 cups of rice
- Heat oil in medium-size Dutch oven over high heat 2 minutes. Add chicken, placing skin side down, set lid on askew, and brown 5 to 8 minutes. Lift chicken to plate and reserve. Pour all drippings from Dutch oven, then spoon 2 tablespoons back in. Reduce heat to moderate.
- Add onion, garlic, and all spices and cook, stirring often, until onion is limp, 2 to 3 minutes.
- Add salsa, tomatoes with green chilies, broth, chocolate, peanut butter, and bread. Bring to gentle simmer, cover, and cook over low heat 10 minutes. Taste sauce and if too acid, add sugar to temper. Also add salt to taste.
- Return chicken to Dutch oven, pushing down into sauce, cover, and simmer until chicken is well done, 15 to 20 minutes. Discard cinnamon stick.
- Bed rice on a heated, large, deep platter, ladle mole on top, and serve.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
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