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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