Mexican mole chicken
Time: 40 min. preparation time, 20 min. baking time
Nutrition: Calories ca 640 / Protein 57g / Carbohydr. 30g / Fat 34g
Ingredients (2 servings)
|40 g||cilantro, plus more for serving|
|40 g||dark couverture chocolate|
|15 g||white sesame seeds|
|0.5 tbsp||ground cinnamon|
|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|
large ovenproof pan, blender or food processor, oven, cutting board, knife
This Mexican lager stands up to the bold flavors of mole sauce while remaining crisp and refreshing.
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
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
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