Chocolate chilli chicken
I prefer to use chicken legs because of the extra flavour you get when meat is cooked on the bone.
I have been messing around with the ingredients for the mole so it's not totally authentic. Don't be afraid to experiment with the ingredients - the only thing I would not use is sweet milk chocolate!
I did actually have tomatillos that I grew in a Grow-bag with my tomatoes. They were pretty meagre but it's nice to put them to a good use. Remove the outer covering (husks) before use.
This was a total success. Next time I would make double the sauce and freeze the other half as I think the mole would be good on steak too!
See your street as it was 11 years ago! ...
for the mole poblano
(Don't be afraid to experiment with whatever other chillies you can get hold of)
- ½ a large onion, chopped
- ½ teaspoon black peppercorns
- 2 clove buds
- ¼ teaspoon dried oregano or marjoram
- A very small piece of cinnamon stick
- ½ teaspoon of fennel seeds
- ½ teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 2 tablespoons sesame seeds
- 2 tablespoons ground almonds
- 2 tablespoons raisins
- 2 cloves garlic, peeled and crushed
- ¼ cup breadcrumbs
- 2 tortillas, torn into small pieces
- 5 tomatillos or tomatoes such as sungold
- 25 g (1 oz) Green & Blacks Organic Chocolate, unsweetened (I added a bit more at the end - taste and see first!)
- 1.5 cups chicken stock
- Don't be too fussy with the chopping as it's all going in the blender in the end.
- Blitz all of the dry spices except for the sesame seeds to a powder in a coffee grinder or blender spice attachment
- Add the remaining ingredients to the blender and blitz to a smooth sauce
- Tip the dried spice mix into the sauce and give it a final blitz.
- Pour the sauce into a pan, bring to a simmer and continue to simmer for 30 minutes stirring now and again
Cooking the chicken legs
- Place the chicken legs in a pan with the onion halves and cover with boiling water, seasoning with salt and pepper
- Return to the boil, then cover and simmer for 25 minutes
Combining the two
- Remove the chicken legs and drain
- Add the chicken to the mole (sauce) and heat for a further 10 minutes
- Meanwhile, toast 1 tablespoon of sesame seeds in a small pan
- Transfer the mole poblano and chicken to a serving dish and sprinkle with the toasted sesame seeds
- Enjoy Mexico's national dish!
Recipe too complicated?
It's not really, but if you really can't be doing with all these ingredients, I have seen bottles of mole sauce in some of the larger supermarkets.
Try it out with the pre-made sauce, then come back and make the real thing!
- Get chicken pieces the economical way, joint the chicken yourself
- More than 15 interesting chili con carne recipes
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