Chicken Wings with Easy Mole Sauce
- 3 cups chopped onion
- 3 tablespoons vegetables oil
- ½ teaspoon coriander seeds
- ½ teaspoon aniseed
- 3 tablespoons chili powder
- 2 teaspoons sugar
- ¾ teaspoon cinnamon
- ? teaspoon ground cloves
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter
- 2 to 3 cups chicken broth
- a 1-pound can tomatoes, drained and chopped
- 2 tablespoons raisins
- 3 garlic cloves, minced and mashed to a paste with ¾ teaspoon salt
- 2 pounds chicken wings (about 10)
- cooked rice as an accompaniment
- 1 teaspoon sesame seeds
- In a large heavy skillet sauté the onion in the oil over moderately high heat, stirring, until it is golden brown.
- In a mortar with a pestle crush the coriander seeds and the aniseed, stir them into the onion mixture with the chili powder, the sugar, the cinnamon, and the cloves
- Cook the mixture over moderate heat, stirring, for 1 minute.
- Stir in the cocoa powder, the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic paste, and salt to taste
- Simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
- While the sauce is cooking cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint.
- Pat the wings dry, season them with salt and pepper, and on the oiled rack of a broiler pan broil them, skin side up, under a preheated broiler about 4 inches from the heat for 10 minutes, or until they are golden.
- Turn the wings and broil them for 10 minutes more, or until they are golden.
- In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency.
- Transfer the sauce to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes.
- Serve the wings with the mole sauce over the rice, sprinkled with the sesame seeds.
Recipe and Photo: recipes.wikia.com / CC BY-SA