Mexican mole chicken

Mexican-mole-chicken-3
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)

2chicken thighs
2tomatoes
40 gcilantro, plus more for serving
40 gdark couverture chocolate
25 galmonds
25 gpeanuts
15 gwhite sesame seeds
0.5 tbspcloves
0.5 tbspground cinnamon
0.25 tbspanise
4 tbspsmoked chili flakes
50 mlvegetable broth
1 tspsalt, 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

Mexican mole chicken

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

Mexican mole chicken

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

Mexican mole chicken

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