Love this dish. It makes for a fabulous company meal. Make the apricot pine nut mole ahead of time, then just cook the meat. I used cornish hen, but you could use chicken, lamb, or pork. Simply re-heat the sauce and transform any grilled or baked meat into something special.
The mole recipe comes from Rick Bayless’ Mexico One Plate at a Time cookbook (page 211) and has a long list of roasted / toasted ingredients blended together: tomatillos, ancho chiles, garlic, pine nuts, apricot, bread, sesame seed + chicken broth, cinnamon, clove, chocolate, sugar, salt, and peppercorns. Simmer, strain and sauce extraordinaire.
I boned out my hens (except for the wing and leg) to make it easier to eat at the table… served with baked rice, and zucchini.
The mole sauce made it extra special. Yum!