Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
For the chicken:
4 chicken legs
Oil, for grilling
For the sauce:
1 small onion, quartered
2 medium tomato, quartered
3 guajillo chilies, stemmed and seeded
3 pasilla chilies, stemmed and seeded
3 ancho chilies, stemmed and seeded
2 arbol chilies, stemmed and seeded
¼ cup (60 ml) raisins
½ ripe banana, chopped
¼ cup (60 ml) pumpkin seeds
¼ cup (60 ml) peanuts
¼ cup (60 ml) sesame seeds
1 teaspoon (5 ml) ground cinnamon
2 ounces (57 g) Mexican chocolate, chopped
1 cup (240 ml) animal crackers
Sesame seeds to garnish
To serve:
Avocado, sliced
Radish, sliced
Method:
For the sauce:
Soak guajillo, pasilla, ancho, and arbol chilies in 4 cups of water for 1 hour.
Grill onion and tomato.
Into a pan place onion, tomato, chilies, raisins, banana, pumpkin seeds, peanuts, sesame seeds, cinnamon, chocolate, animal crackers with 1 cup of the chili soaking water.
Bring sauce mixture to a boil and place in a blender and blitz.
Put blitzed mixture back into the pot and cook on low for 1 hour.
For the chicken:
Preheat barbeque to high 400 F (205 C).
Sear the chicken on the grill creating crosshatch marks on all sides.
Place a cast iron pan on the barbeque.
In the cast iron pan pour a little of the mole sauce.
Place chicken into the cast iron pan and top with half the mole sauce.
Stew for 20 minutes.
To serve:
Remove chicken from the pan.
Place the chicken on a plate top with reserved mole sauce, and sesame seeds.
Serve sauced chicken with avocado, and radish.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
