RED MOLE CHICKEN

Name: RED MOLE CHICKEN
Prep time: PT1 hour
Cook time: PT2 hours 30 mins
Total time: PT1 hourPT2 hours 30 mins
Yield: 8
Ingredients: 2 Chickens (1800g – 2200g each, cut into 6 pieces); SAUCE; 4 Dried green chili peppers; 6 Dried red chilli peppers; 1 tsp Ground coriander; 1/2 tsp Fennel seeds; 1/2 tsp Ground cinnamon; 1 1/4 tsp Ground cloves; 500 ml Vegetable oil; 60 g Roasted pumpkin seeds; 8 (8-inch) soft corn tortillas; 1 Bunch fresh corriander leaves; 155 g Bitter chocolate; Pinch of sugar; Salt & pepper to taste

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This fragrant chicken recipe is sure to put some fire in your belly!

Featured Beer:

Guinness Baltimore Blonde

This fragrant chicken recipe is sure to put some fire in your belly!

Featured Beer:

Guinness Baltimore Blonde

This chicken mole recipe is rich and flavourful with seasoned chicken that is braised until tender, then slathered with a luxurious sauce.

Featured Beer:

Guinness Baltimore Blonde

Difficulty

Medium

Prep Time

1 hour

Serves

Cooking Time

2 hours 30 mins

Ingredients

2 Chickens (1800g – 2200g each, cut into 6 pieces)

SAUCE

4 Dried green chili peppers

6 Dried red chilli peppers

1 tsp Ground coriander

1/2 tsp Fennel seeds

1/2 tsp Ground cinnamon

1 1/4 tsp Ground cloves

500 ml Vegetable oil

60 g Roasted pumpkin seeds

8 (8-inch) soft corn tortillas

1 Bunch fresh corriander leaves

155 g Bitter chocolate

Pinch of sugar

Salt & pepper to taste

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Method

Gently season the chicken with salt and pepper then place in a large, oiled pot.

Brown the chicken over medium heat.

Once browned, cover the chicken with water and season with additional salt.

Bring to a gentle simmer over low heat and cook until tender, about 40 minutes.

Transfer the pieces of chicken to a large plate and set aside the cooking liquid.

In the same large pot toss cinnamon, cloves, fennel and coriander until fragrant.

Remove the stems and seeds from the dried chilies and add them to the pot and toast lightly over low heat.

To make the sauce, blend ingredients from the pot in a food processor for 3–4 minutes.

Slowly, add 600ml of the reserved chicken liquid and blend until smooth.

Heat the remaining vegetable oil in the large pot over a medium-high heat.

Add the chili sauce and 800ml of the remaining chicken cooking liquid. Simmer until the sauce begins to thicken.

Add the bitter chocolate and simmer again, stirring until the chocolate melts and the sauce reduces.

Continue cooking the sauce for approximately 20 minutes then add sugar and season with salt.

Place the chicken pieces into the sauce and warm over a low heat.

To serve, garnish with pumpkin seeds, corn tortilla and fresh corriander leaves.

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RED MOLE CHICKEN

This fragrant chicken recipe is sure to put some fire in your belly!