Mexican mole chicken

The rich, complex sauce is easy to make and a delicious complement to the juicy chicken thighs.

Difficulty: Medium

Time: 40 min. preparation time, 20 min. baking time

Nutrition: Calories ca 640 / Protein 57g / Carbohydr. 30g / Fat 34g

Ingredients (2 servings)

2	chicken thighs
2	tomatoes
40 g	cilantro, plus more for serving
40 g	dark couverture chocolate
25 g	almonds
25 g	peanuts
15 g	white sesame seeds
0.5 tbsp	cloves
0.5 tbsp	ground cinnamon
0.25 tbsp	anise
4 tbsp	smoked chili flakes
50 ml	vegetable broth
1 tsp	salt, plus more to taste
	pepper, to taste
	sugar, to taste
	cauliflower rice for serving

Utensils

large ovenproof pan, blender or food processor, oven, cutting board, knife

Wine Tip

Negra Modelo
This Mexican lager stands up to the bold flavors of mole sauce while remaining crisp and refreshing.

Step 1

Preheat oven to 180°C/350°F. Chop tomatoes, cilantro, and chocolate. Remove skin from chicken thighs.

oven, cutting board, knife

2 tomatoes / 40 g cilantro / 40 g dark couverture chocolate / 2 chicken thighs

Step 2

In blender, combine tomatoes, cilantro, almonds, peanuts, sesame seeds, cloves, cinnamon, anise, smoked chili flakes, and salt. Blend until well combined.

blender or food processor

25 g almonds / 25 g peanuts / 15 g white sesame seeds / 0.5 tbsp cloves / 0.5 tbsp ground cinnamon / 0.25 tbsp anise / 4 tbsp smoked chili flakes / 1 tsp salt

Step 3

Heat a large ovenproof pan over medium heat. Add sauce and cook for approx. 5 min., stirring occasionally, until it starts to bubble. Add vegetable stock and bring to a boil, then add chocolate and stir until melted and combined. Return sauce to blender and blend until smooth. Transfer sauce back to pan over medium heat and season with salt, pepper, and sugar. Add chicken to pan, coating it with the sauce. Let simmer for approx. 5 – 10 min, or until sauce has thickened slightly. Transfer pan to oven and bake at 180°C/350°F for approx. 20 minutes, or until chicken is cooked through and sauce has turned a deep golden brown. Serve over cauliflower rice and garnish with cilantro. Enjoy!

large ovenproof pan, oven

50 ml vegetable broth / salt, to taste / pepper, to taste / sugar, to taste / cauliflower rice for serving / cilantro for garnish