I received this recipe from a recipe exchange and if you like Mole Sauce you are going to love this. Thank you Sparky.
1 large whole chicken
1 large onion.
Mole Sauce
4 1/2 cups of chicken broth
3 Tablespoons olive oil
1 cup finely chopped onion
3 Tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
21/2 tablespoons chili powder
3 Tablespoons all-purpose flower
2 ounces dark chocolate, chopped (use Hershey Special Dark)
Heat the oil in a large sauce pan over medium low heat. Add onion, garlic, oregano, cumin and cinnamon. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, and stir for about 3 minutes. Gradually whisk in the chicken broth. Increase heat to medium high and boil until reduced, about 35 minutes, stirring occasionally. Remove from heat and whisk in chocolate, season with salt and pepper if needed/desired.
clean out the cavity of the chicken and place into a 8×10 oven safe dish. Chop up the onion in large chunks and put into the chicken cavity. Lift the skin up off the chicken but do not remove the skin, you only want to lift it up. Pour the mole sauce under the skin and in the cavity and then on top of the chicken – totally cover it up.
Cook for 1 hour at 350°
You will have lots of extra mole sauce. It will keep in your refrigerator for week, there is nothing perishable in it. We eat in fajitas, or just pour over shredded chicken and serve with rice and side salad.
