Food Experiments - Spicy Peanut Mole

Continuing along with my food experiments, I decided to try out Rick Bayless's Spicy Peanut Mole recipe from his book "Mexican Kitchen." Of course, I cannot do something without modifying it, but this was definitely another keeper.

Basically this was a recipe for grilled chicken smothered in this smoky-spicy-sweet peanut sauce and topped with crushed peanuts and flat-leaf parsley.



You start off with two dried ancho chili peppers. Slice them in half, remove stems and seeds, and gently heat on a skillet (do not let them smoke). Once warm and soft, set in a bowl of hot water for 30 minutes.

Next you saute an onion, 3 cloves of garlic and 2 tbs. of cooking oil. Once the onions and garlic are done, stick it in a blender. Then roast two or three tomatoes (large is good), peel them once done and stick in the blender.

Now, add about 1 1/2 cups of chicken broth to the mixture, along with 1/2 tsp. of cumin (but I double this), 1 tsp of cinnamon, 1/2 tsp. cloves, two chipotle peppers (in adobo sauce) and 1 1/2 cups of dry roasted peanuts.

Puree the mixture, then in a large pot add another tbs. of oil. Heat until a drop of the peanut mixture sizzles when dropping it in the pot. Once it sizzles, add all of the mixture, stirring until it thickens up. Finally, add about 3 more cups of chicken broth, stir and simmer on low for about an hour.

This mixture can last about 5-7 days, and goes great with grilled chicken, eggs, even as a dipping sauce.

Yummmmmmm!!!