Mexican chicken mole

Mexican chicken mole recipe

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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. See method

  • Serves 4
  • 30 mins to prepare and 2 hrs to cook
  • 914 calories / serving

Ingredients

  • 4 under-ripe tomatoes
  • 2 red chillies, halved
  • 2 green chillies, halved
  • 2 tbsp vegetable oil
  • 1 onion, finely sliced
  • 6 garlic cloves
  • 1 lemon, zest and juice
  • 30g sesame seeds
  • 75g (3oz) ground almonds
  • 1 tsp cinnamon
  • 1 tsp whole peppercorns, grounded
  • 1/2 tsp whole cloves, grounded
  • 1 slice stale bread
  • 40g (1 1/2oz) dark chocolate
  • 600ml (1 pint) chicken stock
  • 1 1/2 tbsp chipotle sauce
  • 4 chicken legs
  • 1 star anise
  • 2 tsp dried oregano
  • 70g (3oz) smooth peanut butter
  • rice, to serve

Each serving contains

  • Energy

    3795kj
    914kcal
    46%
  • Fat

    71g 101%
  • Saturates

    18g 88%
  • Sugars

    11g 12%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 16.8g Protein 53g Fibre 10.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. 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.
  3. Add the tomatoes, chillies, lemon zest and juice, sesame seeds and ground almonds and cook for 5 minutes.
  4. 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.
  5. 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.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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