Try this succulent traditional Mexican mole for a tasty fiesta feast. This savoury dish combines heady spices, such as cloves and cinnamon, with fiery chipotle, fresh chillies, and Mexican dark chocolate. This dish is slow-cooked for two hours, giving plenty of time for the deliciously deep, rich flavours to develop.
- Preheat the oven to gas 7, 220°C, fan 200°C.
- On a tray, combine the tomatoes and chilli and bake until soft and starting to char. In a large, heavy-based saucepan, add the butter and oil and cook the onion until soft. When it is beginning to go translucent, add in the garlic.
- Add the tomatoes, chillies, lemon zest and juice, sesame seeds and ground almonds and cook for 5 minutes.
- Using a pestle and mortar, grind the whole peppercorn and cloves. Add the cinnamon, peppercorn, cloves, bread, chocolate, stock and chipotle, and cook for a further 5 minutes. Then blitz in a food processor until smooth.
- Put the chicken in a clean, large saucepan and pour over the sauce. Add the star anise, oregano and peanut butter. Put a lid on the saucepan and cook on low for 2 hours until the chicken is tender. Serve with rice.
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