Recipes Ingredients Meat & Poultry Chicken Mole de Zarzamoras Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Blackberries (zarzamoras in Spanish) add subtle tartness to a traditional Mexican mole -- here, served over chicken. Ingredients 6 half-pints fresh blackberries, picked over and rinsed 3 tablespoons sugar 4 cups homemade or low-sodium canned chicken stock 2 ancho chiles 2 mulato or poblano chiles 3 pasilla chiles ¼ cup plus 5 tablespoons safflower oil 15 whole shelled almonds 2 tablespoons unsalted peanuts 2 tablespoons pepitas 2 tablespoons pecan pieces ¼ small white onion, cut into 1-inch pieces 2 garlic cloves 3 tablespoons sesame seeds ⅛ teaspoon anise seeds ⅛ teaspoon coriander seeds 1 cinnamon stick, preferably Mexican, broken into pieces 1 whole clove ⅛ teaspoon cumin seeds Pinch of oregano 1 corn tortilla (6 inches) Coarse salt 8 chicken legs, cut into pieces Freshly ground pepper Several sprigs oregano, for garnish Directions Puree 4 half-pints blackberries, sugar, and 1 cup stock in a blender until smooth. Pass through a fine sieve into a large bowl, discarding solids. Set aside. Wipe chiles with a damp paper towel. Cut off stems; slit open chiles lengthwise. Remove ribs and seeds; reserve seeds. Place a small skillet over medium heat; add 3 tablespoons oil. Add almonds and peanuts; cook, stirring, until lightly golden, about 1 minute. Use a slotted spoon to transfer to a medium bowl. Add pepitas to skillet. Cover; shake skillet until seeds stop popping, about 30 seconds. Transfer to bowl with nuts. Cook pecans until lightly toasted, about 45 seconds. Transfer to bowl. Reduce heat to medium-low. Cook chiles until color darkens slightly, about 20 seconds per side. Transfer to bowl. Cook onion and garlic until lightly caramelized, 3 to 5 minutes; transfer to bowl. In a small dish, combine sesame seeds, anise seeds, coriander seeds, cinnamon, and 1 tablespoon reserved chile seeds; pour mixture into skillet. Cook until the sesame seeds are lightly toasted, stirring constantly; transfer to bowl. Add clove, cumin seeds, and oregano to the skillet; cook 2 minutes, and transfer to bowl. Cook the tortilla over a gas burner or under the broiler until toasted, turning frequently with tongs. Remove from heat; crumble tortilla into same bowl. Transfer bowl mixture to a blender, and puree with 3 cups chicken stock until smooth; work in batches if necessary so as not to fill blender more than halfway. Heat 2 tablespoons oil in a large saucepan over medium heat. Add pureed nut mixture; reduce the heat to medium-low. Cook, stirring, 5 minutes. Stir in blackberry puree; simmer 30 minutes, or until little pools of oil form around bubbles. Season with salt. Remove from heat. Mole can be made up to 2 days ahead; refrigerate in an airtight container. Season the chicken well with salt and pepper. Heat remaining 1/4 cup oil in a large saute pan over medium-high heat. Working in batches, cook until browned. Place mole in a large saucepan, and bring to a simmer over medium heat, stirring occasionally. Add the chicken; simmer until cooked through and well coated with sauce. Keep warm until ready to serve. Garnish with remaining 2 half-pints blackberries and oregano. Rate it Print