Chicken Wings With Easy Mole Sauce

Recipe: Appetizer : Chicken Wings With Easy Mole Sauce - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

3 cups chopped onion

3 tablespoons vegetables oil

1/2 teaspoon coriander seeds

1/2 teaspoon aniseed

3 tablespoons chili powder

2 teaspoons sugar

3/4 teaspoon cinnamon

1/8 teaspoon ground cloves

2 tablespoons unsweetened cocoa powder

2 tablespoons peanut butter

2 cups chicken broth -- (2 to 3)

a 1-pound can tomatoes, drained and chopped

2 tablespoons raisins

3 garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt

2 pounds chicken wings (about 10) *

cooked rice as an accompaniment

1 teaspoon sesame seeds

Directions

* Or any other type of chicken pieces

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, and cook the mixture over moderate heat, stirring, for 1 minute. Add the peanut butter and tomatoes, cook for 2 minutes. Stir in the cocoa powder, the peanut butter, 2 cups of the broth, the raisins, the garlic paste, and salt to taste and 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.

Serves 4 to 6.

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Latest Reviews

"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.

"A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic." - colleen

"NOW I know what the fuss has been all about ... this was both easy and delicious. A winning combination! I used a 3 lb sirloin tip roast, a 1-oz pkg of gravy mix, a 1-oz pkg of ranch dressing mix and about 3/4 of an ounce of italian dressing mix. I too mixed the dry mixes together and used ... " - lennie

"Easy to make but unfortunately we didn't like the flavors in this recipe. I won't be making again." - lomle

"Restaurant-style buffalo chicken wings can be prepared in the comforts of your own home..." - ellenmarie

"Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation..." - beth sigworth

Happy cooking...