Mole Poblano

Shopping list

• 800 g chicken thighs — bone-in, skin-on

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• 3 piece dried ancho chillies — stems and seeds removed

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• 2 piece dried pasilla chillies — stems and seeds removed

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• 2 piece tomatoes — roughly chopped

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• 1 piece onion — roughly chopped

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• 4 clove garlic — peeled

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• 50 g almonds — blanched

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• 30 g raisins

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• 2 tbsp sesame seeds

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• 0.5 tsp ground cinnamon

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• 0.5 tsp ground cumin

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• 0.5 tsp ground coriander

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• 5 piece black peppercorns

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• 40 g dark chocolate — 70% cocoa, chopped

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• 3 tbsp vegetable oil

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• 400 ml chicken stock

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• 1 tsp salt — to taste

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Step by step

1. 1

   Place the chicken thighs in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce heat and simmer for 25– 30 minutes until cooked through. Remove the chicken, reserving 200ml of the poaching liquid, and set aside.

2. 2

   Meanwhile, heat a dry frying pan over medium heat. Toast the dried chillies for 1– 2 minutes per side until fragrant and pliable (do not burn). Transfer to a bowl, cover with hot water and soak for 15 minutes. Drain.

3. 3

   In the same dry pan, toast the almonds, sesame seeds and peppercorns for 2– 3 minutes until golden and fragrant. Set aside.

4. 4

   Heat 1 tbsp oil in the frying pan and cook the tomatoes, onion and garlic over medium heat for 8– 10 minutes, stirring occasionally, until softened and lightly charred.

5. 5

   Transfer the drained chillies, toasted nuts and seeds, peppercorns, tomato mixture, raisins, cinnamon, cumin and ground coriander to a blender. Add 200ml chicken stock and blend until very smooth, scraping down the sides as needed. Add a little more stock if the mixture is too thick to blend.

6. 6

   Heat the remaining 2 tbsp oil in a large, deep frying pan or pot over medium heat. Pour in the blended mole sauce (it may splatter) and cook, stirring frequently, for 10– 12 minutes until darkened and thickened.

7. 7

   Stir in the remaining chicken stock, the reserved poaching liquid and the chopped chocolate. Simmer gently for 10 minutes, stirring occasionally, until the chocolate has melted and the sauce is glossy and thick. Season with salt to taste.

8. 8

   Add the cooked chicken thighs to the sauce, turning to coat. Simmer for 5 minutes to heat through and allow the flavours to meld.

9. 9

   Serve the chicken with generous spoonfuls of mole sauce, accompanied by steamed rice or warm tortillas and a sprinkle of sesame seeds.