Mexican mole chicken

Step 1/3

• 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

• 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

• 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!