Roasted Cornish hens with apricot-pine nut mole (Pollitos en mole de chabacano y piñon) from Mexico One Plate At A Time (page 211) by Rick Bayless

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Notes about this recipe

  • ashallen on November 29, 2019

    We're very fond of mole sauces. This one's a project - I didn't give myself enough time and ended up cutting the simmering times shorter than I would've otherwise, hoping that the sauce would "settle down" as it sat. Unfortunately, it didn't, and the final mole tasted rough/unfinished to me, though my husband thought it was great and ate it all up. No rating from me until I can make it again! Also, I didn't make the Roasted Cornish Hens - we ate the sauce with roasted chicken thighs instead.

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