Chicken mole, jicama salad and roasted corn for Father's Day Lunch

​ Chicken mole, jicama salad, roasted corn Chicken - poach skin-on, bone-in chicken thighs for 12m, in water with salt, peppercorns, bay leave, herbs. Then drain and pan fry in olive oil to crisp skin, internal temp 160. Reserve one cup of water for mole. Serve with mole sauce and corn tortillas. Salad - combine cubed jicama, chayote, seville orange supremes, lime juice and white wine vinegar. Season to taste and chill in fridge for 30 minutes. Corn - rub with butter, salt, pepper, paprika and bake in 400 degree oven for 35 minutes, turning once. Switch to broiler for 5 more minutes to brown. Server with orange, basil butter (minced fresh basil, orange zest, butter) Pair with camamere or zin. submitted by /u/Al_in_theory [link] [comments]