Mole (Moe lay) sauce is a Mexican sauce made primarily with chilies, nuts, spices and chocolate. Which makes this sauce especially rich and flavorful. It can also be used as a marinade.
For this dish you will need as many skinless/boneless chicken thighs as per guest at the dinner table. Also, you will need: long grain white rice, red pepper flakes, oregano, cinnamon, almonds or walnuts, mini semi-sweet morsels, and chili paste (optional - vanilla extract and Marsala wine).
To begin, pre-heat your oven to 375. Prepare the chicken thighs by placing them in a long glass baking dish drizzled with olive oil. Roll them over a few times, sprinkle lightly with garlic powder, sea salt, paprika, and cinnamon. Bake at 350 until golden brown.
In the meantime, boil until tender as much rice as you will need. Drain and mix rice with a huge splash of olive oil, and a huge dash of paprika and chili paste to taste... then set the rice aside in warmer.
When the chicken is golden brown, remove from oven. Pour over the top a few dashes of Marsala wine, a couple drops of vanilla extract, along with a dollop of butter, and a handful of chocolate morsels as well as a dash of red pepper flakes, oregano and chopped nuts (optional as well). Return to oven til melted.
Lastly, remove the chicken from the oven, take a kitchen brush and blend the chocolaty mole sauce smoothing it over the chicken. Take a serving platter, line with spinach leaves, dump out the rice and then the chicken. Use a spatula to gather the mole sauce for a separate bowl adding a dash of hot sauce/Tabasco to it.
~ Tutti a Tavola!
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