Mexican-Inspired Chicken Mole

2 months ago

A classic Mexican dish perfect for sharing to your family and friends!

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Chicken Mole

Makes 3-4 servings

2 Tbsps Vegetable oil

2 cloves Garlic, minced

1 Whole chicken, cut into 8 pieces

2 Tbsps Olive oil

1 Onion, chopped

1 Green bell pepper, chopped

2 Finger chilies, deseeded and chopped

½ tsp Ground cumin

¼ tsp Ground nutmeg

¼ tsp Ground cloves

¼ tsp Cinnamon powder

1 cup Chopped dark chocolate

1 cup Diced fresh tomatoes*

¼ cup Raisins, plus more for garnish

2 cups Chicken stock

Chopped cilantro leaves

¼ cup Slivered almonds

  1. In a casserole, heat vegetable oil over medium heat and saute the garlic until golden. Add the chicken pieces and sear on both sides until golden brown but not fully cooked. Remove the chicken from the casserole and set aside.
  2. Using the same pan, add olive oil and sauté onion, bell pepper, and finger chillies then sauté for a minute.
  3. Combine cumin, nutmeg, cloves, and cinnamon powder in a bowl. Toss the spices into the pan and sauté the mixture for two minutes until all spices are well-blended.
  4. Add chopped chocolates and tomatoes then pour in chicken stock. Stir until chocolate has melted.
  5. Add the raisins and put the chicken back into the casserole. Cover pot and simmer for 10-15 minutes.
  6. Transfer chicken to a baking dish and cover tightly with foil. Bake in a preheated 350°F oven for an hour. 
  7. Remove Chicken Mole from the oven and top with generously with cilantro and almonds.
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