Name: Chicken Mole with Polenta Griddlecakes and Salsa
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 1/2 pound chicken leg quarters; 1 teaspoon Canola oil; 2 Serrano chili peppers (halved and seeded); 4 tomatillos (halved and charred under broiler or grilled); 2 tomatoes (halved and charred under broiler or grilled); 1 1/2 tablespoon peanuts; 1 1/2 tablespoon sesame seeds; 2 cloves garlic; 1/3 cup raisins; 1/2 teaspoon cinnamon; 3/4 teaspoon black pepper (divided); 1/4 teaspoon ground cloves; 2 ounce bittersweet chocolate; 1/2 teaspoon salt; 1 tablespoon vegetable oil; 1 cup canned chicken stock; 1 tablespoon sugar; 1 small can pineapple slices (drained and sliced); 1 tomatillo (diced); 1/2 cup cilantro (minced); 3 tablespoon lime juice; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tube prepared polenta

Chicken Mole with Polenta Griddlecakes and Salsa

Prep Time 20

Cook Time 1

Total Time 1 20

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Servings

Ingredients

2 1/2 pound chicken leg quarters
1 teaspoon Canola oil
2 Serrano chili peppers halved and seeded
4 tomatillos halved and charred under broiler or grilled
2 tomatoes halved and charred under broiler or grilled
1 1/2 tablespoon peanuts
1 1/2 tablespoon sesame seeds
2 cloves garlic
1/3 cup raisins
1/2 teaspoon cinnamon
3/4 teaspoon black pepper divided
1/4 teaspoon ground cloves
2 ounce bittersweet chocolate
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup canned chicken stock
1 tablespoon sugar
1 small can pineapple slices drained and sliced
1 tomatillo diced
1/2 cup cilantro minced
3 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tube prepared polenta

Instructions

In small saucepan over medium heat, warm canola oil. Add Serrano chili halves and toast gently, about 30 seconds per side.
Place chiles in bowl and cover with 1 cup boiling water. Allow to sit for 10 minutes or until softened. Drain, reserving soaking water.
Make mole sauce by placing in bowl of food processor 4 charred tomatillo pieces, charred tomato pieces, peanuts, sesame seeds, garlic, raisins, cinnamon, 1/2 teaspoon black pepper, cloves and chocolate. Add chiles and 3/4 cup soaking water. Blend until smooth and set aside.
Season chicken legs with salt and remaining 1/4 teaspoon black pepper. In large lidded saute pan, warm vegetable oil over medium high heat. Add chicken legs, skin-side-down and cook, turning, until well-browned, about 8 minutes per side. Remove chicken from pan and set aside.
Transfer tomato and tomatillo mixture to same pan; cook over low heat for 10 minutes. Return chicken to pan, add chicken stock and bring to a boil. Cover, reduce heat to medium low and simmer 50 minutes.
Remove chicken from sauce and cool slightly. Remove chicken meat from bones, chop fine and return meat to sauce. Add sugar. Keep mole warm until needed.
While chicken is cooking, prepare salsa by combining in medium bowl pineapple, diced tomatillo, cilantro, lime juice, olive oil, salt and pepper. Mix well, cover and chill.
Slice polenta according to package directions, making approximately 10 one-half inch slices. Warm in 375 degree oven or on hot skillet for 15 minutes.
To serve, place two polenta slices on each plate. Top with heaping tablespoon of chicken mole and one teaspoon salsa.
Source:
National Chicken Council