I'm bumping up this almost two year old post because there's a recent question about the recipe which I've answered and because I've been thinking a lot about Mexican moles recently.
The blogger of the week is from Spain, Cocinalia. To my pleasant surprise cocinalia has a Curso de Cocina Maghrebi.
The most significant culinary interplay between Spain and North Africa begins with the Moors. After more than 700 years of reign on the Iberian peninsula they returned to Morocco, Algeria and Tunisia with Spanish influences that are still evident in the Maghreb.
Seventeen years after Christopher Columbus set sail for the Americas the Spanish captured the port of Oran in 1509.
The most common ingredients for the endless varieties of mole include: tomato, onion, cinnamon, tortillas, chiles—including anchos, pasillas, mulattos and chipotles—pumpkin seeds, raisins, star anise, cloves, sesame seeds, almonds, tablets of chocolate, tomatillos, oil, garlic, salt, allspice and serrano chiles. Nearly half these ingredients arrived in the New World with the Spanish.
The Spanish also quickly transported ingredients from The Americas throughout the Mediterranean making possible the chicken dish I had in Oran. Actually that's a bit of an overstatement since I recognize only tomatoes and chili peppers as being from the "New World" in the dish.
I present a recipe that I've recreated from memory.