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2
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packages
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1
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teaspoon canola oil
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2
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Serrano chili peppers, halved and seeded
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4
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tomatillos, halved and charred under broiler or grilled
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2
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tomatoes, halved and charred under broiler or grilled
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1 1/2
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tablespoons peanuts
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1 1/2
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tablespoons sesame seeds
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2
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cloves garlic
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1/3
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cup raisins
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1/2
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teaspoon cinnamon
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3/4
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teaspoon black pepper, divided
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1/4
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teaspoon ground cloves
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2
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ounces bittersweet chocolate
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1/2
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teaspoon salt
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1
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tablespoon vegetable oil
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1
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cup canned chicken stock
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1
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tablespoon sugar
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Salsa Verde:
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1
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small can pineapples slices, drained and sliced
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1
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tomatillo, diced
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1/2
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cup cilantro, minced
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3
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tablespoons lime juice
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1
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tablespoon olive oil
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1/2
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teaspoon salt
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1/4
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teaspoon black pepper
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1
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tube pre-cooked polenta
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- In small sauce pan over medium heat, warm canola oil. Add Serrano chili halves and toast gently, about 30 seconds per side. Place chilies 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, ½ teaspoon black pepper, cloves and chocolate. Add chilies and ¾ cup soaking water. Blend until smooth and set aside.
- Season chicken legs with salt and remaining ¼ teaspoon black pepper. In large lidded sauté 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°F oven or on hot skillet for 15 minutes.
- To serve, place 2 polenta slices on each plate. Top with heaping tablespoon of chicken mole and 1 teaspoon salsa.
Note
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Serving Size Servings Per Recipe 10 Amount Per Serving (* % of Daily Value) Calories Total Fat g (0%) Saturated Fat g (0%) Trans Fat g Cholesterol mg (0%) Sodium mg (0%) Total Carbohydrate g (0%) Dietary Fiber g Sugars g Protein g Vitamin A % Vitamin C % Calcium % Iron % * Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
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