Mexican mole chicken

Mexican mole chicken

12 ratings

Leslie, media researcher


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

Difficulty

Medium 👍
40
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
½ tbsp
cloves
½ tbsp
ground cinnamon
¼ 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
Metric
Imperial
  • 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
  • ½ tbsp cloves
  • ½ tbsp ground cinnamon
  • ¼ 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

Enjoy with

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

Nutrition per serving

Cal
640
Protein
57g
Fat
34g
Carb
30g

Step 1/3

Preheat oven to 180°C/350°F. Chop tomatoes, cilantro, and chocolate. Remove skin from chicken thighs.
  • 2 tomatoes
  • 40 cilantro
  • 40 dark couverture chocolate
  • 2 chicken thighs
  • oven
  • cutting board
  • knife

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

Step 2/3

In blender, combine tomatoes, cilantro, almonds, peanuts, sesame seeds, cloves, cinnamon, anise, smoked chili flakes, and salt. Blend until well combined.
  • 25 almonds
  • 25 peanuts
  • 15 white sesame seeds
  • ½ tbsp cloves
  • ½ tbsp ground cinnamon
  • ¼ tbsp anise
  • 4 tbsp smoked chili flakes
  • 1 tsp salt
  • blender or food processor

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

Step 3/3

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!
  • 50 ml vegetable broth
  • salt, to taste
  • pepper, to taste
  • sugar, to taste
  • cauliflower rice for serving
  • cilantro for garnish
  • large ovenproof pan
  • oven

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!