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legs and thighs
3 tbsp - fresh cilantro, minced
1/4 tsp - ground cumin
1/4 tsp - ground
2 tbsp - chili powder
1/4 cup -
1/4 cup - crushed
1 medium onion, chopped
1 tbsp -
1 ounce unsweetened chocolate, melted1/4 cup - slivered almonds, toasted
3 cups - water
1/4 tsp - salt
How to Make Chicken Mole
Bring water, chicken and celery to a boil.
Cover and reduce heat, letting chicken simmer for about 1 hour, or until meat comes away easily from bones.
Remove chicken from broth and set aside to cool.
Strain broth and keep liquid; discard celery.
In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chilli powder, garlic, raisins, corn chips and onion.
Pulse several times to blend.
In a large skillet, heat oil over medium heat and carefully add the blended ingredients.
(You are actually "frying" the sauce here, so pour carefully to avoid spatters.)
Heat and stir for 5 minutes.
Add the remaining broth, tomato sauce and melted chocolate to skillet.
Cover and simmer on low heat 20 minutes.
Meanwhile, remove skin and bones from chicken and cut into bite-size pieces; add to sauce in skillet.
Taste and correct seasonings, if desired.
Simmer for 10 minutes. Toast almond slivers and use as garnish.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.