Photography recipe
Fotografía Chef Signature Chef

Method:

 

In a pan on a medium heat, roast the almonds, peanuts, pine nuts and sesame seeds.
Set aside.
Toast the chillies on a griddle, then put them in a plastic bag.
Clean the chilli, removing veins, seeds and stalk.
Blend the chillies with half a litre of chicken stock.
Set aside.
Heat half the butter in a large saucepan on a medium heat.
Add...

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Method:

 

In a pan on a medium heat, roast the almonds, peanuts, pine nuts and sesame seeds.
Set aside.
Toast the chillies on a griddle, then put them in a plastic bag.
Clean the chilli, removing veins, seeds and stalk.
Blend the chillies with half a litre of chicken stock.
Set aside.
Heat half the butter in a large saucepan on a medium heat.
Add onion and garlic.
Incorporate the almonds, peanuts, pine nuts, raisins and pieces of bread.
Blend with the chilli mixture.
In the same saucepan, heat the remaining butter and add the mole.
Season with salt and white pepper.
Keep cooking on a medium-low heat for a minimum 15-20 minutes.
Cover the chicken with the sauce and sprinkle on toasted sesame seeds.
Serve with edible flowers to taste.

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Ingredients 4 persons
  • 6 pcs chicken cooked with onion
  • garlic and laurel
  • 1/2 l chicken stock
  • 3 ´guero´ chillies
  • 2 spoonfuls butter or oil
  • ½ diced onion or ¾ cup onion
  • 2 cloves garlic
  • ½ cup peeled almonds (80 g)
  • ¼ cup natural unsalted peanuts (80 g)
  • ½ cup white pine nuts (or 40 g)
  • ¼ cup sesame seeds (or 40 g)
  • ½ cup white raisins (or 50 g)
  • ½ bread roll
  • salt & pepper to taste
  • 1 spoonful sesame seeds to accompany (not roasted)
  • edible flowers to taste
Recipes. The Cook & Chef Institute