Cook the Issue 2010: Mexican Chicken Molecomments (2) September 2nd, 2010 in Gallery
We love mole and are lucky to live in a city with a large Mexican population, so we can get great mole of many different types (red, black, green, etc) in restaurants. So, when I saw this recipe come online, it went right to the top of my list. Now, I may have trouble finding fresh rosemary, or lemons* at my local grocery store, but as far as chiles, my local has it covered-- and then some.
As for the turkey, I prefer to use farmers' market poultry and I didn't have any turkey but I did have a lovely, huge chicken. I used the white meat for the quick chicken parmesan yesterday and poached the dark meat at the same time. Everything else came together beautifully this morning. Now, I used to consider baking an apple pie as the ultimate kitchen aromatherapy, but this mole was amazing-- what a delicious smell! And the taste-- well, it was two thumbs up from the adults, but a bit spicy for the kid. Another great thing-- this recipe makes lots of mole, so I have stowed the excess in the freezer for future quick meals. An excellent recipe!
*no joke-- I once could not find any lemons-- turns out one has to ask for limones amarillo, or yellow limes.
Recipe Used: Mexican Turkey Drumstick Mole
posted in: Gallery, Cook the issue 2010