Chicken Mole
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Chicken Mole
Recipe By Michael Weldon
Ingredients
Dry Spice
2 tbs cumin seeds
2 tbs coriander seeds
4 cloves
2 cinnamon quills
¼ cup sesame seeds
2 star anise
2 tbs smoked paprika
Mole
8 chicken thighs, bone in
2 onions, diced
4 garlic cloves, sliced
2 Ancho chillies, soaked in boiling water for 15 mins
¼ cup raisins soaked with chillies
¼ cup roasted almonds
2 tbs chipotle in adobo sauce
1 tin tomatoes
2 cups chicken stock
25 g dark chocolate
Squeaky Gate extra virgin olive oil
sea salt
Garnish
½ bunch coriander leaves
4 warm tortillas
steamed rice
¼ cup pickled jalapenos
Method
In a dry fry pan toast off the cumin, coriander, cloves, cinnamon, sesame seeds and star anise till fragrant and roasted. Add to a blender with the smoked paprika and blend into a powder.
In a large pot over a medium heat add a drizzle of extra virgin olive oil and the chicken thighs, cook until browned all over. Remove from the pot and set aside.
Add the onions into the same pot with a pinch of salt and cook down slowly till browned and softened. Add the dried spice mixture and sesame seeds and gently cook down.
To the onions, combine the garlic, ancho chillies, raisins, roasted almonds, chipotle and 1 cup of the liquid from soaking the chilli. Blend until a smooth paste.
Pour the paste into the pot with the tomatoes, chicken stock and the chocolate. Bring to the boil then reduce to a simmer. Add the chicken back into the pot, cover with a lid and simmer for an hour.
After an hour the sauce should have thickened, and the chicken should be falling off the bone. If this is not the case gently reduce down the sauce with the lid removed. Taste for seasoning and adjust to your liking.
Serve the Mole topped with coriander and pickled jalapeno with rice and tortillas on the side.
