Walnut Chicken Mole

Walnut Chicken Mole

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Mexican mole sauce can be simple or complex. This is a fairly simple version but it does require dried ancho chillies which you can buy at spice shops.


Serves: 6 

  • 1 chicken, cut into serving pieces and skinned
  • 2 onions, diced
  • 2 cloves garlic
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • 5 dried ancho chillies, seeded
  • 100g walnuts
  • 1 stale bread roll, soaked in a little water
  • 120g dark chocolate
  • 1/2 cinnamon stick
  • pinch cumin
  • pinch ground cloves
  • salt and pepper, to taste

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Fill a saucepan with salted water, bring to the boil and add 1 diced onion and 1 bay leaf. Boil the chicken until just done, about 15 minutes. Drain.
  2. Heat oil in a deep frypan over medium low heat. Fry the chillies until coloured and fragrant, being careful not to burn them.
  3. In a food processor, combine chillies walnuts, bread, chocolate, cinnamon, cumin and cloves and process but don't puree. Add this mixture to the frypan and cook until thick.
  4. Add the chicken and simmer for 10 minutes.

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