2 
0)
Switch to Recipe Listing
Enjoyed this post? Cast your vote and recommend to other readers
Grilled Chicken/Mole Sauce MEXICAN MAIN
Posted by AmmasGrilled Chicken Recipe
| Date: Wed, 2 Dec 1992 15:36:46 PST From: C._Todd_Krissel.LAX1B@xerox.com Here's a recipe from Wolfgang Puck's now-defunct Eureka restaurant. It's a mole-type sauce that goes good over chili-grilled chicken, whose recipe is also given below. Note that this is not a traditional mole sauce (no chocolate or green pepper)--this one looks more difficult. This is from the book _Casual_Entertaining_. Yellow Tomato Mole Sauce 1 tablespoon vegetable oil 1 small onion, minced 4 garlic cloves, minced 2 medium yellow tomatoes (about 1/2 pound each) cored and quartered 1 small yellow pepper, cored, seeded, and julienned 2 cups chicken stock 1 cinnamon stick 1 dried ancho chili, coarsely chopped 1 jalapeno pepper, seeded and coarsely chopped 1 tablespoon toasted pecan pieces 1 tablespoon toasted sunflower seeds 1 tablespoon toasted sesame seeds 1 bunch cilantro, trimmed salt and lemon juice In a small saucepan, combine the oil, onions, and garlic. Cook over moderate heat until the onions are softened, about five minutes. Add the tomatoes, pepper, and stock, and increase the heat to moderately high. Place the cinnamon stick, ancho chili, jalapeno, pecans, sunflower seeds, and sesame seeds in a large square of cheesecloth, bring up the corners, and tie securely with kitchen string. Add to the saucepan and simmer until the sauce has thickened slightly and is quite spicy, thirty to forty minutes. Remove the spice bag and discard. Remove the saucepan from the heat. Tie the stems of the cilantro to form a tight bundle. Add to the sauce and cover. Steep for five minutes. Remove the bundle of cilantro and discard. Pour the sauce into the bowl of a small food processor and process until smooth. Strain through a fine mesh sieve, and season with salt and lemon juice to taste. Serve with Chili Grilled Chicken (recipe below). Makes about 1 1/2 cups sauce. Chili Grilled Chicken 1 frying chicken, 3 1/2 to 5 pounds, cut into eight pieces 1 tablespoon chili powder, or to taste 1 garlic clove, minced 1/4 cup freshly-squeezed orange juice 3 tablespoons freshly-squeezed lemon juice 3 tablespoons freshly-squeezed lime juice 2 tablespoons olive oil 2 tablespoons cracked pepper 2 tablespoons fresh chopped cilantro salt Start a charcoal fire and let the coals burn down to a gray ash, and preheat the oven to 350 degrees Fahrenheit. Pat the chicken dry. In the bowl of a food processor, combine the chili powder, garlic, orange juice, lemon juice, lime juice, olive oil, pepper, and cilantro, and process until smooth. Rub this mixture into the chicken, being sure to coat it entirely. Place the chicken on the charcoal grill about five inches above the coals. Grill the chicken until all sides appear to be slightly charred, turning frequently, about fifteen minutes. Transfer to a large roasting pan, cover loosely with foil, and finish cooking in the oven until tender, about thirty more minutes. Remove and keep warm until ready to serve. Serve with Yellow Tomato Mole Sauce (recipe above). Serves four. |
Enjoyed this post? Cast your vote and recommend to other readers