In this lovely recipe the red snapper is only lightly seasoned with thyme, salt and pepper, so the true flavor of the fish really comes through. Any firm, white-fleshed fish would work well in this recipe. Read more
(Modified beyond recognition from an old issue of Bon Appetit Magazine)
This chicken mole recipe is one of the heavy rotation mainstays in our kitchen. It is easily scaleable (I’ve cooked it for 27 people at a family reunion), freezable and reheatable, and it can be made from start to finish in about half an hour. I hope that you find this dish as fun to cook and eat as we do.
2 Tablespoons mild chili powder
2 teaspoons ground cumin
1 teaspoon cinnamon
A few shakes of cayenne pepper if desired
1 1/2 lbs chicken (prefer chicken breasts, cut into chunks or strips)
Cayenne pepper and coarse ground black pepper for seasoning
4 cans (14.5 ounces each) stewed tomatoes
1.5 ounces of unsweetened chocolate
Season raw chicken with cayenne pepper and coarse ground black pepper. Heat a few tablespoons of olive on high heat in a large, deep (4 quart) nonstick pan. Add chicken and sear at high heat until just done (do not overcook!). Set chicken aside.
Reduce heat to medium-high and add a few more tablespoons of olive oil to pan. Shake spice mix into the olive oil and stir with a plastic spatula. Add more oil (if needed) until all of the spice mix is moistened in the oil.
Heat spices until they are blackened and smoking, about 6-7 minutes or more (be sure to have your overhead fan on for this part).
Lower heat to low and add unsweetened chocolate. As the chocolate is melting, stir it into the blackened spices with a spatula. When the chocolate is fully melted, add in the stewed tomatoes. Bring to a boil and simmer over medium heat for 10 minutes, stirring occasionally. Add the cooked chicken into the sauce and simmer for 5 more minutes.
Today’s delicious chicken mole recipe is brought to you by Daniel Koontz, author of the wonderful blog, Casual Kitchen.
Photos courtesy of Daniel Koontz.