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Tequila chicken with mole
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Prep Time:
90 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Rich, smoky Mexican mole with chocolate-infused sauce.
Ingredients:
  • 1 (no. 18) large fresh chicken, cut into 8 pieces
  • 125ml tequila
  • 60ml lime juice
  • 32.00 gm brown sugar
  • 62.50 ml finely chopped coriander roots and stems
  • 6 garlic cloves, crushed
  • 4 long fresh red chillies, halved, seeded
  • 37.50 gm sesame seeds
  • 18.40 gm oil
  • 2.50 gm smoked paprika
  • 2.50 gm ground cumin
  • 1 cinnamon stick
  • 4 whole cloves
  • 20.00 ml fresh oregano
  • 20.00 ml fresh thyme
  • 2 large tomatoes, finely chopped
  • 1 Spanish onion, finely chopped
  • 500ml chicken stock
  • 20g Mexican chocolate or dark (80%) chocolate
  • Flour tortillas, to serve
  • Steamed rice, to serve
  • 1 corn cob, husks and silks removed
  • 1 ripe tomato, finely chopped
  • 21.00 gm lime juice
  • 62.50 ml chopped coriander
Instructions:
  • Marinate the chicken in a flavorful mixture of tequila, lime juice, sugar, coriander, and garlic in a dish, covered, in the fridge for 1 hour.
  • Preheat the grill to high. Arrange the chillies on a tray and grill for 1-2 minutes until lightly caramelized. Transfer the chillies to a bowl, cover with boiling water, and let soak for 30 minutes.
  • 1. Heat a large frying pan over high heat. Add sesame seeds and cook, tossing, for 2 minutes until lightly toasted. Transfer to a bowl. 2. In the same pan, add oil, paprika, cumin, cinnamon, cloves, oregano, and thyme. Cook, tossing, for 1 minute until aromatic. 3. Add tomato, onion, and remaining garlic. Cook, stirring, for 5 minutes until slightly browned.
  • Combine the tomato mixture, sesame seeds, drained chilli, and chicken stock in a food processor, blend until smooth. Transfer the mixture to a saucepan over low heat. Stir in the chocolate and cook for 15 minutes until the sauce thickens.
  • Preheat your oven to 180°C. Arrange the chicken in a roasting pan and bake for 30 minutes, or until the chicken is thoroughly cooked and beautifully golden brown.
  • Heat a large frying pan over high heat. Cook the corn for 5 minutes until tender and slightly charred. Remove from heat and cool. Cut corn kernels from the cob and mix with tomato, lime juice, and coriander in a bowl.
  • Arrange the chicken on serving dishes and generously drizzle with the rich mole sauce. Accompany with the zesty tomato salsa, warm tortillas, and fluffy rice, if preferred.

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