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Chicken mole
Chicken mole
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Prep Time:
45 minutes
Cook Time:
80 minutes
Total Time:
125 minutes
Mexican chicken casserole with a delicious twist: chocolate for a unique and authentic taste.
Ingredients:
  • 2 onions
  • 4 garlic cloves, crushed
  • 1 large (size 16) corn-fed chicken, jointed into 8-10 pieces
  • 2 sprigs coriander (including roots), plus extra leaves, chopped, to garnish
  • 2 dried red chillies
  • 410g canned chopped tomatoes
  • 48.00 gm (1/3 cup) toasted sesame seeds, plus extra to garnish
  • 2.50 gm smoked paprika (pimenton - see notes)
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 2 pieces day-old bread, crusts discarded, chopped
  • 36.40 gm olive oil
  • 1 bay leaf
  • 25g Mexican chocolate (see notes)
  • Steamed brown rice, to serve
Instructions:
  • Chop the onion and garlic, combine with chicken, coriander, and water in a casserole dish. Bring to a boil, skim off any foam, cover, and simmer for 30 minutes on low heat.
  • Take out the chicken and set it aside. Strain the poaching liquid, getting rid of the solids and keeping the liquid.
  • Take out 1/2 cup (125ml) of the cooking liquid and drizzle it over the dried chillies. Let it soak for 30 minutes. Next, blend the tomatoes, sesame seeds, paprika, cumin, cloves, allspice, bread, chillies, and their soaking liquid until smooth.
  • Finely chop the last onion. Heat oil in a saucepan, cook onion over low heat for 1-2 minutes until softened. Stir in the blended spices and bay leaf. Simmer for 10 minutes, then add chocolate and chicken. Pour in enough reserved poaching liquid to cover chicken, simmer uncovered for an additional 25 minutes, stirring occasionally.
  • Once the chicken is cooked, tent it with foil to keep it warm while you thicken the sauce to a coating consistency. Season with salt and pepper to taste.
  • Dip the chicken in the flavorful sauce, sprinkle with the additional sesame seeds and fresh coriander. Enjoy alongside fluffy rice.

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