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Chicken mole
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Total Time:
1 hour 50 minutes
Rich and complex Mexican Mole sauce made with sweet and spicy chilies, enhanced with bitter chocolate, perfect with juicy chicken. Deliciously irresistible.
Ingredients:

  • 2 carrots
  • 2 sticks of celery
  • 1 onion
  • 25 g unsalted peanuts
  • 1.6 kg whole free-range chicken
  • 500 g plain flour
  • olive oil
  • 4 dried ancho chillies
  • 2 fresh red chillies
  • 2 cloves of garlic
  • ½ tesapoons ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 50 g unsalted peanuts
  • 2 tablespoons runny honey
  • 50 g dark chocolate (85%)
  • 1 ripe tomato
  • 500 g red cabbage
  • 5 tablespoons red wine vinegar
  • 1 teaspoon fennel seeds
Instructions:
  • Prepare the carrots by peeling and roughly chopping them. Also roughly chop the celery and peel and halve the onion. Toast the peanuts in a dry pan until golden and then finely chop. Place the chicken in a large saucepan and cover with water. Add the carrot, celery, and onion halves, and season with sea salt and black pepper. Bring to a boil over medium heat, then reduce to a simmer, cover, and poach the chicken for 1 hour 15 minutes until tender. For the tacos, mix flour and a pinch of sea salt in a bowl. Make a well in the center and pour in 2 tablespoons of oil and 175ml of cold water. Combine to form a dough. Knead on a floured surface for 5 minutes until elastic, then shape into a 45cm long sausage and cut into 20 pieces. Roll each piece into a ball and set aside. For the mole sauce, simmer ancho chilies in water, then blend with sautéed onion mixture, peanuts, honey, chocolate, and tomato. Season and blend until a thick paste forms. For the pickle, shred cabbage finely and mix with red wine vinegar and fennel seed powder. Remove chicken from the pan, shred, and mix with mole sauce. Cook tacos in a non-stick pan for 1.5 minutes each side until golden. Serve tacos with mole sauce and pickled cabbage on the side.

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