Monday, April 11, 2011
David Lebovitz' Chicken Mole
From David Lebovitz's The Sweet Life in Paris
Prep time: 15 minutes
Cooking time: 90 minutes
1 chicken cut into 8 pieces (or bone in chicken breasts or thighs – your choice)
1 tbsp coarse salt
2 bay leaves
2 cups Chocolate Mole ( half the batch)
Some toasted sesame seeds for garnish
1. Put the chicken in a large pot (I use my stock pot for less splatter) and cover with water. Add the salt and bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes. Turn off the heat and let it rest in the pot, covered for 20 minutes.
2. Transfer the chicken to a platter to cool. Reserve the cooking liquid. Once the chicken is cool, remove and discard the skin, leaving the chicken on the bone for the next step.
3. In the meantime preheat the oven to 350°F/180°C.
4. Place the chicken pieces in an oven proof dish just big enough to hold all the pieces in a single layer with no spaces between them.
5. Add the mole, you might need to add some of the chicken cooking liquid (David L suggests ½ cup) – the consistency should be that of “runny chocolate pudding”. Spoon the mole over the chicken and bake for 30-40 minutes or until the chicken is heated through. Don’t let it dry out though, You’ll want to have lots of mole to pour over the chicken and rice.
Another David L tip: if you’re going to serve it with rice, cook the rice in the chicken cooking broth rather than water.
Sprinkle the top with sesame seeds and serve.