Mexican Chicken Mole

Mexican Chicken Mole


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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.

Herbie's Spices New South Wales, Australia

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

Preparation:15min  ›  Cook:45min  ›  Extra time:1hour soaking  ›  Ready in:2hours 

  1. De-stem and de-seed chillies, steep in 125ml hot water for 1 hour.
  2. Saute onion and garlic til soft, add ground spices, fennel seeds and tomatoes and fry 2 minutes.
  3. Blend chillies, soaking water, and onion mixture to make a smooth paste. Add stock to make a pouring sauce consistency.
  4. Transfer to a small saucepan, add chocolate and stir on low heat until chocolate melts.
  5. Preheat oven to 180 degrees C.
  6. Brown chicken pieces and transfer to an ovenproof casserole dish.
  7. Pour sauce over chicken, cover and bake in oven, adding extra stock if dry.
  8. Garnish with toasted sesame seeds and coriander leaves, and serve with steamed rice or soft tortillas.

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