TASTE
Quick mole still tastes long-simmered
| • | Stir up synergy |
By J.M. Hirsch
Associated Press
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If it works for chili, why not mole?
Like chili, the deep, complex flavors of Mexican mole sauces develop best during a slow simmer, allowing the flavors of their many (sometimes many, many) ingredients to meld.
But a few years ago I found a great cheat for producing a quick chili that boasts long-cooked flavor. The trick involves sauteing the seasonings in oil for several minutes before adding the remaining ingredients.
Known as "blooming" the spices, this is a common cooking technique in India, where potent seasoning blends are a bedrock of the cuisines. My guess was that it would also work well in mole.
Mole is a rich, dark sauce often served with chicken. Though there are many variations, most moles involve some combination of cinnamon, cloves, chili peppers, ground nuts or seeds, garlic and sometimes chocolate.
My goal was a streamlined list of ingredients and no more than 30 minutes at the stove (some traditional mole recipes involve 20 or more ingredients and several hours of cooking).
It worked. The result is a rich, bold sauce that takes only about 15 minutes work to produce.
As written, the recipe produces a mild sauce. To crank up the heat, add fresh jalapenos, dried chilies or additional dried red pepper flakes during the initial saute.
Serve this with a heap of rice, or with warm flour tortillas and avocado slices.
QUICK CHICKEN MOLE
In a Dutch oven over medium-high heat, combine the oil, onion, garlic, cloves, cinnamon, black pepper, red pepper flakes, and cocoa powder. Saute 5 minutes.
Add the almond butter and mix until it melts into the other ingredients. Add the tomatoes, broth, salt and bread and bring to a simmer. Add the chicken and return to a simmer.
Cover and cook 12 to 15 minutes, or until the chicken is cooked through.
Makes 4 to 6 servings.
