Chicken Mole
Chicken Mole



  • 4 tomatoes
  • 2 red and 2 green chillies, halved
  • 2 tbsp oil
  • 1 sliced onion
  • 6 garlic cloves
  • 1 lemon, zest and juice
  • 30g sesame seeds
  • 75g ground almonds
  • 1 tsp each of ground cinnamon and peppercorns
  • ½ tsp ground cloves
  • 1 slice of stale bread, finely chopped
  • 600ml chicken stock
  • 40g dark chocolate
  • 1.5 tbsp chipotle sauce
  • 4 chicken legs
  • 2 tsp dried oregano
  • 1 star anise
  • 75g peanut butter
  • Brown rice, cooked to serve
  • Preheat the oven to 220C. Mix the tomatoes and chillies on a baking tray and cook in the oven until soft and just starting to char. Meanwhile, cook the onion in the oil until softened, then add the garlic and cook for a minute more. Add the tomatoes, chillies, lemon zest and juice, sesame seeds and almonds to the pan, and cook together for 7 mins.
  • Add the cloves, cinnamon, peppercorn, bread, stock, chipotle and chocolate to the pan. Cook for 5 mins, then transfer the whole lot to a food processor and blitz until smooth. Add the chicken legs to a clean saucepan and cover with your sauce, then add the oregano, star anise and peanut butter. Mix well, pop the lid on and cook on low for 2 hours. When everything is cooked through and the meat is falling off the bone, serve with brown rice and enjoy.
2 hrs
4 serving

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