Wine Style: Late Bottle Vintage Port
Pairing: Chicken Mole
Sommeliers: Alex Allardyce
About Alex Allardyce: Alex is a graduate of WSET Level 3 and earned her sommelier title via the CAPS Diploma Program. After three years working in retail with Banville & Jones she realized that her true passion lied in the service industry, particularly fine dining, so she left her position at Banville & Jones, and is now working at the Manitoba Club as a server and Sommelier. She also works as a sales representative for Elevage Selections in Winnipeg and is part of the Communication Team for CAPS Manitoba, running their social media.
Chicken Mole
Serves 6 to 8
6 to 8 Servings
4 tbsp vegetable oil
4 chicken legs (thigh and drumstick)
Pinch salt
Pinch pepper
3 cups orange juice
3 cups chicken stock
1 large Spanish onion, finely sliced
4 cloves garlic, minced
1/2 cup almond slices
1 cup pumpkin seeds*
1 tbsp each cumin, coriander seeds, oregano
2 dried ancho chiles, roughly chopped
2 cans diced tomatoes
1 cup raisins
4 oz dark chocolate, chopped
Directions: Set a large pot over medium heat. Add two tablespoons of vegetable oil. Generously season chicken legs with salt and pepper. Add chicken legs, in batches if necessary, to the pot. Sear until brown on both sides. Remove from pot and set aside. Repeat until all the legs are browned. Return chicken along with the orange juice and the stock to the pot. Bring to a boil, and then reduce to a simmer. Let simmer for 25 to 30 minutes. Remove chicken from the pot, let cool and lightly shred or chop. Once cool remove meat from the bones. Keep the braising liquid. Place a second pot over medium-low heat. Add remaining vegetable oil and onion. Sauté until onion slices are soft and translucent. Add the garlic, spices, chile, almond slices and pumpkin seeds and sauté until the spices are fragrant and the nuts lightly toasted. Add the shredded chicken and reserved braising liquid, along with the diced tomatoes, raisins and chocolate to the pot. Bring to a boil. Reduce to a simmer. Simmer uncovered for up to two hours. Season to taste. Serve with rice and garnish with fresh cilantro.
