Chicken Mole

Chicken Mole

Chicken Mole
A Medley  of chillis, seeds, nuts, raisins and chocolate
Ingredients
500g skinless and boneless, large chicken pieces
3 Tbl peanut oil
1 onion, chopped
2 cloves garlic, chopped
1 ½ Tbl fresh coriander stems, chopped
1 Tio Pablo Dried Ancho Chilli, stem removed and chopped
2 tsp orange peel, minced
1 ½ tsp coarse black pepper
1 tsp salt
2 Tbl Tio Pablo Spicy Pepitas, crushed
2 Tbl Tio Pablo Spicy Peanuts, crushed
1 Tbl raisins
2 Tbl roasted sesame seeds, plus 1 tsp for topping
1 tsp Tio Pablo Mexican Oregano
1 400g can diced tomatoes
1 ½ Tbl Tio Pablo Mayan Gold Spice Mix
¼ tsp ground cloves
1 cup chicken broth (plus extra for thinning sauce)
2 Tio Pablo Chicas Tortillas, chopped
50g dark chocolate pieces
Boil 5 cups of salted water and add chicken pieces. Bring heat down to a simmer and poach chicken for about 10 minutes, until pieces are no longer pink in the middle. Reserve water to use as broth in mole sauce.
 
Sautée onion and garlic in peanut oil and add coriander and dried ancho chilli. Next add raisins, orange peel, peanuts, pepitas and sesame seeds. Stir through for 1-2 minutes and then add tomatoes, broth from poached chicken, tortillas, salt, pepper, Oregano, Mayan Gold and cloves. Cook for 5-10 minutes and then remove from heat to let cool slightly.
 
In a mixer or food processor, purée the mole and then reheat on low heat, adding in chocolate until melted and blended though. Add chicken pieces and simmer again, adding extra broth to thin sauce, if necessary.
 
Serve on rice (Tio Pablo Arroz Rojo works nicely if you would like flavoured rice) and sprinkle extra roasted sesame seeds on top. Serves 4