Text 17993, 95 rader
Skriven 2011-11-20 19:36:00 av JIM WELLER (1:123/140)
Ärende: Blog 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Breasts In Ginger Mole 
Categories: Mexican, Chicken, Chilies, Sauces
  Servings: 4

           FOR THE GINGER MOLE:
      2    anchos, seeded, deveined
      1    pasilla, seeded, deveined
      2    guajillo, seeded, deveined
      1    plum tomato 
    1/2    white onion 
      2    garlic cloves, skins left on
      2 TB fresh ginger, shredded
    1/4 c  sesame seeds, toasted 
      1 ts black peppercorns 
      2 c  water 
      2 TB canola oil 
           sea salt                                 
           FOR THE CHICKEN BREASTS:
      4    skinless, boneless chicken
           breast halves 
           salt and black pepper 
      2 TB canola oil 
           sesame seeds for garnish 

(Mole de Jengibre con Pechugas de Pollo) 

This can be whipped up in 45 minutes. Instead of stewing the chicken
pieces, the breasts are pounded thin and then sauteed quickly until
golden brown. 

For the ginger mole: Heat a large, dry skillet over medium heat.
When hot, add as many of the chiles as will fit in a single layer.
Toast the chiles, turning occasionally, until they are fragrant and
soft, one to two minutes. Be careful to make sure they don't burn.
Set aside when done. Repeat with any remaining chiles. 

Adjust the top rack of the oven so it is six inches from the
broiler. Then turn the broiler on high. Place the onion, tomato, and
garlic cloves on a baking sheet and then place under the broiler.
Flip the ingredients every other minute or so. Cook the onion half
until it is browned around the edges and starting to soften, about
five minutes. Cook the tomato until the skin has blackened all over
and is easy to peel off, about 5 minutes. Cook the garlic cloves
until the skins are browned and the insides are very soft, about 7
minutes. 

Peel the tomato and the garlic cloves, and then transfer them to a
blender along with the chiles, onion, sesame seeds, peppercorns, and
water. Let everything cool for a minute or so, and be careful when
blending. Process the mixture until smooth. This should take a
couple minutes with the blender on high. 

Pour two tablespoons of oil into a medium saucepan and turn the heat
to medium-high. When oil is shimmering, pour in the mixture. Be
careful, as some of it may splatter. Stir well and bring to a boil,
and then reduce the temperature to maintain a simmer. Cook, stirring
occasionally, until the mole has reduced somewhat, about 10 minutes.
Season to taste with salt. When done, cover and turn heat to very
low to keep warm. 

For the chicken breasts: Place one chicken breast between two sheets
of plastic wrap. Using a meat mallet, pound the chicken breast until
it is an even 1/2-inch thick. Repeat with remaining chicken breasts.
Season each with salt and pepper. 

Pour the two tablespoons of oil into a large skillet set over
medium-high heat. Place as many of the chicken breasts in as will
comfortably fit in one layer (usually two). Cook until golden brown
on the bottom, three to four minutes. Flip each, reduce the heat to
medium, and cook until the chicken is fully cooked, another three to
four minutes. Set the cooked chicken breasts aside, and repeat
process with any remaining chicken. 

Divide the chicken breasts between four plates. Spoon the ginger
mole on top, and garnish with some sesame seeds. Serve this with
white rice and/or warm corn tortillas. 

From: Priscila Satkoff's The Salpicon Cookbook 
Posted by: Nick Kindelsperger
From: Serious Eats
 
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Cheers

YK Jim


... Leftover patties are compressed into wads and sold as "Nuggets."

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