Chicken Mole
Chicken Mole



  • 1 quality whole chicken, jointed into small portions
  • 1 crushed garlic clove
  • 1 sliced onion
  • 3 mint sprigs
  • Salt and pepper
  • For the Mole Sauce
  • 25g very dark chocolate
  • 1 tbsp oil
  • 1 crushed garlic clove
  • 500g chopped tomatoes
  • 1 chopped onion
  • 4 tbsp peanut butter
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground cloves
  • 1 tsp mild chilli powder
  • Place the jointed chicken in a casserole with the onion, garlic and mint, and just cover with water. Season well, then bring to the boil (skim off the excess fat), then simmer - covered - for about 30 mins or until tender. Strain and reserve the broth.
  • Add all the sauce ingredients except the chocolate oil to a food processor and whizz to a puree. Heat the oil in a frying pan and add the puree, then cook for 20 mins or until rich and thick. Stir in the chocolate and the chicken pieces, then add enough broth to submerge the chicken.
  • Simmer the mixture for another 15 mins, adding more broth if needed - you want the sauce thick and coating the meat. Finish with chopped coriander and serve with flatbreads.
1 hr
4 serving

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