Mexico Chiapas with chocolate hazelnut chicken mole
Author: 
 
Ingredients
  • 1 plum tomato
  • 3 tomatillos
  • 1 yellow onion
  • 3 garlic cloves
  • 3 dried mulato chiles
  • 4 dried guajillo chiles
  • 2 dried pasila chilies
  • 1 can chipotle peppers in adobo sauce
  • 3 T raisins
  • 3 T sesame seeds
  • 1 cup toasted hazelnuts
  • 1 T Mexico Chiapas whole bean coffee
  • 1 t cinnamon
  • 3 whole cloves
  • 4 allspice berries
  • ½ t coriander seeds
  • ¼ t black peppercorns
  • 3 oz Mexican chocolate, or very dark chocolate
  • 3 cups chicken broth* recipe below
  • salt to taste
  • Chicken & broth
  • 10 cups water
  • 10 chicken drumsticks
  • 2 carrots
  • 1 yellow onion
  • 3 celery stalks
  • 2 bay leaves
  • ½ T whole black peppercorns
  • salt to taste
  • Serve with (optional)
  • avocado, sliced
  • toasted hazelnuts
  • rice
Instructions
  1. Prepare the chicken broth: Chop the carrots, celery and onion, and throw in a large pot with the rest of the broth spices and chicken drumsticks. Bring to a boil, then reduce the heat to low, and simmer for 40-45 minutes.
  2. While the chicken is cooking, prepare the chiles: Slice the dry chiles open, and remove the stems, veins and seeds. Pour hot water over them until completely covered, add the raisins, and leave to soak for 30 minutes.
  3. While the chiles are soaking, prepare the veggies: Roughly chop the onion, tomatoes and tomatillos, mix with 2 tbs of olive oil, and salt, and broil at 500 °F. After 10 minutes, throw in the unpeeled garlic cloves as well, and continue to broil for another 10 minutes or until veggies are nicely charred.
  4. While the veggies are roasting, prepare the nuts and spices: In a dry skillet, toast the whole spices - cloves, allspice, black peppercorns, coriander seeds, sesame seeds - for 2-3 minutes. Transfer to a spice mill, and whole bean coffee and grind.
  5. Grind the hazelnuts in a food processor until they resemble a fine meal (but before they turn into butter).
  6. Drain the chiles, and raisins, and transfer to a blender.
  7. Take the veggies from the oven, peel the garlic, and add to the blender.
  8. Add to the blender: half a can of the chipotle pepper (reserve the can for the rice, if making), the ground cinnamon, the ground hazelnuts, ground spices and sesame seeds, and 2 cups of the chicken broth. Blend until smooth.
  9. Heat 2 T of olive oil in a deep stove pot, and add the sauce and 1 cup of the chicken broth. Cook for a few minutes, stirring continuously, and drop the chopped dark chocolate. Stir until completely melted.
  10. Transfer the chicken drumsticks to the sauce, and cook for another 10 minutes on low heat. If needed, add more chicken broth.
  11. Serve with chopped hazelnuts, sliced avocado, or a bowl of rice.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/09/28/mexico-chiapas-with-chocolate-hazelnut-chicken-mole/