Chicken mole

Chicken mole

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
2 small chickens, cut into 8 pieces each
50g pork fat or olive oil
500ml see method for ingredients
40g dark chocolate, at least 70% cocoa solids
1 quantity see method for ingredients, to serve
90g sour cream, to serve
12 corn tortillas, to serve
15g coriander, leaves picked, to garnish

Spice paste

Quantity Ingredient
4 pasilla chillies, (see note)
6 ancho chillies, (see note)
450g tomatoes
2 onions, roughly chopped
4 garlic cloves
1/2 teaspoon fennel seeds
1 tablespoon sesame seeds, plus extra for sprinkling
2 tablespoons chopped coriander, (cilantro)
1 toasted corn tortilla, broken
115g flaked almonds
60g raisins
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cracked black pepper

Method

  1. One day before cooking, prepare the brine and add the chicken. Place in the refrigerator and brine overnight.
  2. The next day, begin the spice paste by toasting the chillies in a dry pan. Pull off the stems and remove the seeds. Tear the chillies into pieces and soak in a bowl of hot water for 30 minutes.
  3. Peel the tomatoes by scoring a cross in the base of each one. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. To seed, cut the tomatoes in half and scoop out the seeds with a teaspoon. Set aside.
  4. Heat half the fat in a large heavy-based frying pan over medium heat. Add the chicken pieces and brown all over for 10 minutes, until nicely golden and crispy. Remove and set aside while you finish the spice paste.
  5. Drain the chillies and add these to a food processor, along with the tomatoes, onions, garlic, fennel seeds, 1 tablespoon of sesame seeds, fresh coriander, tortilla, almonds, raisins and ground spices, and process to a coarse paste.
  6. In the same pan you browned the chicken in, heat the remaining fat and fry the spice paste over low–medium heat for 5 minutes. Stir in the stock and chocolate and season with salt. Simmer gently until the chocolate has melted. Return the chicken to the pan and cook for a further 15 minutes on low heat. Just before serving, sprinkle the mole with the remaining sesame seeds. Serve with guacamole, sour cream, coriander and tortillas.

Note

  • Pasilla chillies are the dried form of the long, brown, mild chilaca chilli. Ancho chillies are the dried form of the wide, green, mild–medium poblano chilli. They can be found in Mexican and South American grocers and some specialty food stores.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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