Mexican Chicken Mole
Mexican Chicken Mole
This is a recipe for Mole - the Mexican savoury chocolate/chilli/spicy sauce. Here it is used with baked chicken pieces. The sauce can be made ahead and improves overnight.
Ingredients
Serves: 6
- 1 each Herbie's Spices Whole Ancho Chilli, Whole Guajillo Chilli and Whole Pasilla Chilli
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon each Herbie's Spices Ground Cinnamon Quills, Ground Coriander Seed and Ground Cumin Seed
- 1 teaspoon Herbie's Spices Smoked Sweet Paprika or Herbie's Spices Chipotle Chilli Powder
- 1 teaspoon Herbie's Spices Whole Fennel Seed
- 2 large ripe tomatoes, peeled, deseeded, chopped
- 1 cup (250ml) chicken stock
- 4 segments Herbie's Spices Mexican Chocolate
- 2 kg chicken pieces on the bone, trimmed of fat
Directions
Preparation:15min ›
Cook:45min ›
Extra time:1hour soaking ›
Ready in:2hours
- De-stem and de-seed chillies, steep in 125ml hot water for 1 hour.
- Saute onion and garlic til soft, add ground spices, fennel seeds and tomatoes and fry 2 minutes.
- Blend chillies, soaking water, and onion mixture to make a smooth paste. Add stock to make a pouring sauce consistency.
- Transfer to a small saucepan, add chocolate and stir on low heat until chocolate melts.
- Preheat oven to 180 degrees C.
- Brown chicken pieces and transfer to an ovenproof casserole dish.
- Pour sauce over chicken, cover and bake in oven, adding extra stock if dry.
- Garnish with toasted sesame seeds and coriander leaves, and serve with steamed rice or soft tortillas.
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