Mexican mole

Mole is the festive dish of Mexico - weddings, celebrations, fiestas can not happen without a big mole. Each region and each family has its own recipe for Mole and jealously guards it.Legend has it that the Mole was invented by the nuns of a very poor monastery that were about to welcome an archbishop. Nuns collected all the products they had in the monastery (dried chillies, old bread, nuts, some onions, garlic and olive oil), slaughtered the only old turkey, mixed everything and cooked it slowly on a low heat to soften the meat. The archbishop liked the dish very much. It became famous and worshipers spread the recipe throughout Mexico.

  • Preparation time15 minutes
  • Cooking time70 minutes
  • Portions4

Spice Kit Ingredients

ancho, chipotle and guajillo chillies, cumin, oregano, allspice, clove, black pepper, chilli pepper

  • 1.5 kg chicken thighs (or 1 kg chicken breast)
  • 1 onion (100g)
  • 5 garlic cloves
  • one 400g tin tomatoes (400g fresh tomatoes)
  • 50 g raw nuts
  • 1 tsp. sesame seeds
  • 50g dried plums/sultanas
  • 2 bread slices (100g)
  • 50g dark chocolate (minimum 75%)
  • 8 tbsp oil
  • coriander (optional)
  • salt
  • basmati rice (as a side dish)
  1. Finely chop 1 onion (100 g)
  2. Cut each chicken thigh in half. If using breasts, also cut in half.
  1. Heat 8 tbsp. oil over medium heat and sauté in it onion and garlic for 5 minutes. Add 1 tsp. salt.
  2. Add the tomatoes, nuts, plums/raisins, sesame seeds and the contents of package №1 and package №2 and optionally a package of Chili.
  3. Add the chicken and pour water until you cover it. Add 1/2 tsp. salt. After liquids starts to simmer, reduce heat to minimum and cook covered for 30 minutes.
  4. Take out the meat, add the bread into pieces and blend the sauce. Optionally strain it for a smoother texture.
  5. Return the chicken to the pot and cook over low heat until fully cooked (about 10 more minutes).
  6. Add the chocolate and cook for the final 5 minutes.
  7. Serve with basmati rice.