Mexican mole chicken

Mexican mole chicken

Based on 17 ratings

Difficulty

Medium 👍

Preparation

40 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
2
chicken thighs
2
tomatoes
40 g
cilantro, plus more for serving
40 g
dark couverture chocolate
25 g
almonds
25 g
peanuts
15 g
white sesame seeds
½ tbsp
cloves
½ tbsp
ground cinnamon
¼ tbsp
anise
4 tbsp
smoked chili flakes
50 ml
vegetable broth
1 tsp
salt, plus more to taste
pepper, to taste
sugar, to taste
cauliflower rice for serving
MetricImperial

Utensils

oven, cutting board, knife, blender or food processor, large ovenproof pan

How-To Videos

homemade-cauliflower-rice

Homemade cauliflower rice

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal640
Fat34 g
Protein57 g
Carb30 g
  • Step 1/3

    Preheat oven to 180°C/350°F. Chop tomatoes, cilantro, and chocolate. Remove skin from chicken thighs.
    • 2 tomatoes
    • 40 g cilantro
    • 40 g dark couverture chocolate
    • 2 chicken thighs
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Chop tomatoes, cilantro, and chocolate. Remove skin from chicken thighs.

  • Step 2/3

    In blender, combine tomatoes, cilantro, almonds, peanuts, sesame seeds, cloves, cinnamon, anise, smoked chili flakes, and salt. Blend until well combined.
    • 25 g almonds
    • 25 g peanuts
    • 15 g white sesame seeds
    • ½ tbsp cloves
    • ½ tbsp ground cinnamon
    • ¼ tbsp anise
    • 4 tbsp smoked chili flakes
    • 1 tsp salt
    • blender or food processor

    In blender, combine tomatoes, cilantro, almonds, peanuts, sesame seeds, cloves, cinnamon, anise, smoked chili flakes, and salt. Blend until well combined.

  • Step 3/3

    Heat a large ovenproof pan over medium heat. Add sauce and cook for approx. 5 min., stirring occasionally, until it starts to bubble. Add vegetable stock and bring to a boil, then add chocolate and stir until melted and combined. Return sauce to blender and blend until smooth. Transfer sauce back to pan over medium heat and season with salt, pepper, and sugar. Add chicken to pan, coating it with the sauce. Let simmer for approx. 5 – 10 min, or until sauce has thickened slightly. Transfer pan to oven and bake at 180°C/350°F for approx. 20 minutes, or until chicken is cooked through and sauce has turned a deep golden brown. Serve over cauliflower rice and garnish with cilantro. Enjoy!
    • 50 ml vegetable broth
    • salt, to taste
    • pepper, to taste
    • sugar, to taste
    • cauliflower rice for serving
    • cilantro for garnish
    • large ovenproof pan
    • oven

    Heat a large ovenproof pan over medium heat. Add sauce and cook for approx. 5 min., stirring occasionally, until it starts to bubble. Add vegetable stock and bring to a boil, then add chocolate and stir until melted and combined. Return sauce to blender and blend until smooth. Transfer sauce back to pan over medium heat and season with salt, pepper, and sugar. Add chicken to pan, coating it with the sauce. Let simmer for approx. 5 – 10 min, or until sauce has thickened slightly. Transfer pan to oven and bake at 180°C/350°F for approx. 20 minutes, or until chicken is cooked through and sauce has turned a deep golden brown. Serve over cauliflower rice and garnish with cilantro. Enjoy!

  • Enjoy your meal!

    Mexican mole chicken

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