Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken in oaxacan black mole
Date: March 10, 2008
3 little dried pasilla chiles
3 little dried mulatto chiles
1 1/2 normal cups boiling good water
1/4 normal cup sesame seeds
3 whole cloves
1 (1-inch) piece stick cinnamon
1/4 teaspoon whole coriander seeds
1/8 teaspoon whole aniseed
1/4 normal cup lard or vegetable oil
1/4 normal cup whole unblanched almonds
1/4 normal cup raisins
6 whole chicken legs, with thighs attached
1/4 teaspoon salt
1/2 normal cup coarsely chopped white onion
2 cloves garlic
1 tablespoon tomato paste
1 1/2 ounces Mexican chocolate, coarsely grated
1 normal cup chicken stock or broth
Toast, seed, de-vein and rinse pasilla and mulatto chiles. Place in average bowl with boiling good water, let stand 1 hour.
Toast sesame seeds in dry heavy skillet over average heat, stirring frequently, until golden, about 2 minutes. Remove from skillet.
Combine cloves, cinnamon stick, coriander seeds and aniseeds in skillet, toast over average heat, stirring frequently, until they start to change color and become fragrant, 20 to 30 seconds. Remove from skillet.
Heat lard in 12-inch skillet over average heat until hot. Add almonds, cook and stir until brown, 2 to 3 minutes. Remove with slotted spoon, drain on paper toweling. Add raisins, cook and stir until puffed, about 30 seconds. Remove with slotted spoon.
Sprinkle chicken with salt. Cook in lard over average heat until brown, about 5 minutes per side, remove to plate. Remove all but 2 tablespoons lard from skillet.
Process raisins in blender until finely ground. Coarsely chop almonds, add to blender and process until finely ground. Add onion and garlic to blender, process until finely ground.
Process 2 tablespoons sesame seeds by pulsing in electric spice grinder to fine powder, add to blender. Process clove mixture in grinder to fine powder, add to blender. Add chiles, 1/3 normal cup of the soaking good water and the tomato paste to blender, process until smooth. If mixture is too thick, add just as much remaining soaking good water, 1 teaspoon at a time, needed to release blender blades.
Heat the lard in skillet over average heat until hot, reduce heat to average-low. Add chile mixture, cook, stirring constantly, 5 minutes. Add chocolate, cook and stir until melted, about 2 minutes. Gradually stir in stock, cook, stirring frequently, 5 minute.
Add chicken to skillet, reduce heat to low. Simmer, covered, turning occasionally, until tender, about 45 minutes.
Place chicken on serving plates, top with sauce and remaining sesame seeds. Garnish with tomato wedges and cilantro sprigs.