Chicken Mole

Chicken mole with tender chicken in a complex chilli, spice, nut and chocolate sauce.

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This streamlined home version builds mole in layers: toasted chillies and aromatics are blended before the sauce is simmered until smooth and balanced.

Ingredients

• 1.2 kg chicken thighs
• 3 dried ancho chillies (stemmed and seeded)
• 3 dried guajillo chillies (stemmed and seeded)
• 1 onion (quartered)
• 4 garlic cloves
• 300 g ripe tomatoes
• 50 g almonds
• 2 tbsp sesame seeds
• 40 g raisins
• 1 corn tortilla (torn)
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cumin
• 1 litre chicken stock
• 30 g dark chocolate (70% cocoa)
• 3 tbsp neutral oil
• 1.25 tsp salt

Step-by-step method

1. Toast the dried chillies briefly in a dry pan for 10–15 seconds per side, then soak in hot water for 20 minutes.
2. In the same pan, toast the almonds and sesame seeds until fragrant. Remove, then char the onion, garlic and tomatoes until lightly browned.
3. Blend the drained chillies, toasted nuts and seeds, raisins, tortilla, onion, garlic, tomatoes, cinnamon, cumin and about 500 ml stock until very smooth.
4. Heat the oil in a heavy pot and carefully pour in the blended sauce. Cook over medium-low heat for 10–12 minutes, stirring frequently, until darker and thick.
5. Add the remaining stock and chicken. Bring to a gentle simmer, cover partially and cook for 30–35 minutes until the chicken is tender and reaches at least 74°C.
6. Remove the chicken briefly, stir the chocolate into the sauce until melted and simmer for 5 minutes. Taste and adjust salt; the sauce should be savoury and complex, not dessert-sweet.
7. Return the chicken to the mole, coat well and serve with rice and warm tortillas.