Last week I was lucky enough to cook for a group of guys who call themselves the "Dingos". I am still not quite sure where the name came (I never did find out who to ask about the origination) but they were a fun bunch to cook for and they really loved my food. I made them my easy chicken molé along with a fresh corn flan and some grilled summer squash with a pumpkin seed-garlic butter. Typically, molé takes hours to develop the depth of flavor from the spices, but not this recipe, it's SO EASY, really!
1 T vegetable oil
1/2 c chopped onion
1 medium clove of garlic, chopped
1 t New Mexico style chili powder
1/2 t black pepper, kosher salt, cayenne & cinnamon
1/4 t anise seeds
1 T toasted sesame seeds
1/4 toasted. sliced almonds
1/2 c tomato purée
1/2 c chicken stock
3 T semi-sweet chocolate chips
2 lbs, boneless, skinless chicken thighs or breasts
1 serrano chile, minced
1/2 c cilantro leaves
Heat the oil in a skillet over medium high heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the spices, sesame seeds and almonds and cook for about a minute. Stir in the tomato purée, stock and chocolate chips. Reduce heat to low and simmer, stirring often, until flavors develop and the sauce thickens and darkens a bit, about 10 minutes. Purée in a blender, thinning with 1/2 cup of water if necessary, about 30 seconds. Pour 1 cup of molé over the chicken in a bowl and toss to coat. Grill the chicken, turning once, until browned, about 10-12 minutes. Put the chicken on a platter, sprinkle with toasted sesame seeds, the minced chiles and surround with lime wedges.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"