The original version of this classic Mexican dish has an ingredient list as long as your arm. This version of Chicken Mole is a delicious shortcut, but still contains the two absolute requirements: chocolate and chilli.
- 4 dried chilli
- 5 garlic cloves
- 2 rashers smoky bacon, diced
- 1 teaspoon cinnamon (or 2-3cm stick cinnamon)
- 1/4 teaspoon eachof dried basil, oregano, cumin seeds
- 2 tablespoons chopped fresh coriander – leaf and stalk
- 3 tablespoons oil (olive or other cooking oil)
- 1 large onion, chopped
- 1 can chopped tomatoes (approx 400g)
- 1 cup (250 ml) chicken stock
- 40g bittersweet, dark chocolate
- 6 chicken breasts - boneless and skinned - cubed
- 1/2 tsp salt and 1/4 tsp black pepper
- Cooked rice or warm tortillas
Heat 1 tablespoon of oil in a large saucepan over medium-high heat and add the garlic cloves, skin and all. Toast these for 10 minutes until the skins begin to blacken in places and the garlic has begun to soften. Remove from the heat.
Blend in a mortar and pestle, or food processor, the chilli, basil, oregano, cumin seeds and coriander and finally add the oil and toasted garlic from the saucepan. Blend together and if there are any large garlic skins that are easy to pick out then do so, otherwise ignore them.
Heat 2 tablespoons of oil in the saucepan and cook the onions on a gentle heat until they are softened. Increase the heat to medium, add the diced bacon, the blended spices and cook for 3-5 minutes until the onions begin to brown and the spices give up their aromas. Add the cinnamon stick, tomatoes and chicken stock. Cook the sauce on a vigorous simmer for 10 minutes until it thickens.
Add the chocolate, cubed chicken breast, salt and pepper and bring to a simmer and cook for a further 20 minutes. Before serving check seasoning and add additional salt, pepper or chilli as desired.
Serve with rice, salsa and warm tortillas.
Suggested wines to complement recipe
Sparkling Pinto Gris
Hans Herzog 2008