Mole Roasted Chicken

Mole Roasted Chicken
Serves 6
A spicy flavorful chicken.
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  1. 2 cups red enchilada sauce
  2. 2 oz. unsweetened chocolate, chopped
  3. 1/2 cup raisins
  4. 4 cloves garlic, rough chopped
  5. 3 ancho chilies in paste
  6. 1/2 tsp cinnamon
  7. 1/4 tsp ground cloves
  8. 1/4 tsp coriander
  9. 1 T olive oil
  10. salt and pepper
  11. 4- 6 oz-boneless, skinless chicken breast
  12. 4 boneless, skinless chicken thighs
  13. 1 T toasted sesame seeds
  1. Simmer the enchilada sauce and the next 7 ingredients in a sauce pan for 30 minutes. Allow to cool slightly and puree in a blender or food processor until smooth.
  2. In a heavy,oven proof skillet, heat the olive oil. Sprinkle both sides of the chicken with salt and pepper and sauté lightly on each side until just cooked through, about 5 minutes per side. Add the mole to the pan and coat the chicken well. Cover the skillet with foil or a lid and bake for about 30 minutes. Sprinkle with toasted sesame seeds.
  3. Serve with tortillas or rice.
Cooking tips
  1. You can increase the amount of raisins if you prefer a sweeter mole sauce.
  2. You can adjust the heat in this dish by adding more or fewer ancho chilies, they have a slow heat that can sneak up on you!
  3. You can use bitter sweet chocolate in this recipe if you don’t have any unsweetened on hand, it will just be a bit sweeter.
  4. You can use chicken on the bone or even half chickens if you prefer, you will need to add cook time to assure they are cooked through.
Robin Shea
By | 2016-05-02T01:46:29+00:00 March 2nd, 2016|20% Dinners, 20% Indulgent Recipes|Comments Off on Mole Roasted Chicken