Name: Bride's White Mole with Chicken
Prep time: 70 min
Cook time: PTnullM
Yield: 7
Cuisine: Mexicana
Ingredients: 3 tablespoons lard; 1/2 onions, cut in half; 4 cloves garlic; 3 güero chiles, sliced; 1 Habanero chile, sliced; 1/2 plantains, ripe, sliced; 1 green apple, peeled and diced; 1/2 cups golden raisins; 3/4 cups white pine nuts; 1/2 cups pumpkin seeds, peeled (it is peeled with hot water like almonds); 3/4 cups almonds, fileted; 1/2 cups sesame seeds; 6 cups chicken broth; 1/4 teaspoons anise seeds, toasted; 1/4 teaspoons cilantro seeds, toasted; 1 cinnamon stick, 3 cm, toasted; 2 bread slices, fried in lard; 1/4 teaspoons white pepper; 1 pinch nutmeg; salt; 1/4 cups white chocolate, in tablets; chicken, thigh and leg, roasted with skin; chocolate covered coconut, in slices, for decoration; white flower petals, for decoration

Preparation

1h 10 mins

Low

Place the lard in a clay pot and heat until melted, then fry the onion, garlic, yellow chiles, and habanero chile over medium-high heat. Then add the banana, apple, and raisins, browning everything together. Remove and set aside. In the same clay pot over medium-low heat, lightly toast the seeds (pine nuts, pumpkin seeds, almonds, and white sesame seeds), return the previously browned ingredients, and add the chicken broth, spices (anise, coriander, nutmeg, cinnamon stick, and pepper), and the toasted bread, season with salt. Cook for 10 minutes, remove from heat, and blend until smooth.