Chicken Wings With Easy Mole Sauce

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

"A basic banana muffin is made extraordinary with a brown sugar crumb topping that will melt in your mouth." - ellie11

"So easy and so quick to put together! Just pan-fried the flour/salt/peppper coated chicken in a T of butter. Mixed the sauce together (used ranch instead of blue cheese, didn't use the T of butter in sauce or the celery seed.) Drizzled a light coating of sauce on each side of chicken when ... " - bubbleyumm82

"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.

"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj

"EAGLE BRAND(R) condensed milk makes this perfect pumpkin pie a delicious ending to a..." - stacy m. polcyn

"Good but I think these buffalo chicken breasts are better grilled - slightly brown on each side and then baste generously with sauce turning once or twice until cooked through. But, this is a good substitute for nights when firing up the grill would not be optimal. Made several tweaks. Also recommend keeping some sauce on the side for dipping." - mrsoul51

Happy cooking...