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Chicken Mole


dark chocolate adds velvety richness to mexican mole sauce

The ingredient of Chicken Mole

  • 1 tablespoon vegetable oil
  • 12 coles rspca approved chicken thigh fillets
  • 2 brown onions chopped
  • 2 long fresh red chillies sliced
  • 3 garlic cloves chopped
  • 2 tablespoons sesame seeds
  • 1 tablespoon smoked paprika
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 400g can crushed tomatoes
  • 1 cup 1 cup campbells real stock chicken plus extra to serve optional plus extra to serve optional
  • 50g dark chocolate preferably 85 cocoa finely chopped see notes
  • 2 tablespoons coles brand brown sugar
  • 1 2 cup coriander sprigs
  • steamed rice to serve
  • lime wedges to serve

The Instruction of chicken mole

  • preheat oven to 200c 180c fan forced
  • heat the oil in a large flameproof roasting pan over high heat season the chicken and cook in 2 batches for 5 8 mins or until well browned all over transfer to a plate discard fat from pan reserving 1 tbsp heat reserved fat in the pan over high heat cook onion chilli garlic and sesame seeds for 10 15 mins or until onion is soft and blackens slightly add paprika cumin and ground coriander cook for 1 min or until fragrant remove from heat add tomatoes and stock blend or process sauce until smooth season
  • return the chicken to the pan and pour over the sauce bake for 25 30 mins or until chicken is just cooked through use a slotted spoon to transfer the chicken to a dish and cover to keep warm stir the chocolate and sugar into the sauce until melted season add a little extra chicken stock or water if the sauce is too thick
  • top the chicken with the sauce and coriander sprigs serve with rice and lime wedges

Nutritions of Chicken Mole

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