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Chicken mole
Chicken mole
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Rich, velvety Mexican mole sauce elevated by dark chocolate.
Ingredients:
  • 18.40 gm vegetable oil
  • 12 Chicken Thigh Fillets
  • 2 brown onions, chopped
  • 2 long fresh red chillies, sliced
  • 3 garlic cloves, chopped
  • 24.00 gm sesame seeds
  • 10.00 gm smoked paprika
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 400g can crushed tomatoes
  • 255.00 gm 255.00 gm Real Stock Chicken, plus extra to serve (optional), plus extra to serve (optional)
  • 50g dark chocolate (preferably 85% cocoa), finely chopped (see Notes)
  • 32.00 gm Brand Brown Sugar
  • 125.00 ml coriander sprigs
  • Steamed rice, to serve
  • Lime wedges, to serve
Instructions:
  • Heat your oven to a toasty 200C (180C fan-forced).
  • In a large flameproof roasting pan, heat oil over high heat. Season chicken, then brown well in 2 batches for 5-8 mins. Transfer to a plate. Discard excess fat from pan, keeping 1 tbsp. Heat reserved fat over high heat. Cook onion, chilli, garlic, and sesame seeds for 10-15 mins until onion softens and slightly blackens. Stir in paprika, cumin, and ground coriander for 1 min until fragrant. Remove from heat and add tomatoes and stock. Blend or process sauce until smooth. Season to taste.
  • Place the chicken back in the pan and generously pour the sauce over it. Bake for 25-30 minutes until the chicken is perfectly cooked. Carefully transfer the chicken to a serving dish and cover to maintain warmth. Next, mix in the chocolate and sugar with the sauce until it melts. Season to taste and thin out the sauce with a splash of chicken stock or water if needed.
  • Drizzle the sauce over the chicken and garnish with fresh coriander sprigs. Accompany with steamed rice and lime wedges.

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