Mole pronounced ‘moh-lay’ is a Mexican classic. The combination of sweet and spicy chillies are rounded out with bitter chocolate. It is best to use traditional Mexican chillies and Oaxaca chocolate which you can find online.
The other bonus about this recipe is you also end up with chicken stock to use another day.
- 1 whole free range chicken
- 2 carrots, roughly chopped
- 2 sticks of celery, roughly chopped
- 1 onion, peeled and halved
- 4 dried ancho chillies (I used 2 ancho chillies and 2 guajillo chiles)
- 2 fresh red chillies
- olive oil
- 1 onion
- 2 cloves garlic
- 1/2 tsp gournd cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp dried oregano
- 50g unsalted peanuts (I used cashews)
- 2 tbsp runny honey (I used it but don’t think its necessary in this recipe)
- 50 dark chocolate (at least 85% but better if you can get Mexican Oaxacan chocolate)
- 1 ripe tomato
- Poach your chicken for approximately 2 hours until tender and cooked through. Add carrot, celery and onion and chicken to your slow cooker or pot and simmer until done. Remove from pan and allow to rest for 10 mins before pulling the meat off the bones. Put the chicken stock you’ve also made in jars and into the freezer for later.
- Whilst the chicken is cooking make the mole sauce. Put the dried chillies in boiling water for half hour to rehydrate.
- Toast the peanuts or cashews until golden and set aside. Slice the fresh chillies and onion and chop the garlic. Heat oil in pan over medium-low heat and saute onion, chillies and garlic until softened but not browned, about 10 minutes.
- Stir in spices and fry for 1 minute and then remove from heat.
- Remove and discard stems of ancho chillies and place in blender with onion mixture, peanuts, honey, tomato, chocolate and a splash or two of the chilli water. Season with salt and pepper and blitz until a thick paste forms. Add more chilli water if necessary.
- Mix shredded chicken and mole sauce together.
- Serve with coriander rice and warmed tortillas. You might even like a side of picked cabbage or avocado salsa.