dinner · dairy-free
Oaxacan black mole with chicken
A deep, smoky mole negro of charred dried chilies, toasted nuts, seeds and spices, plantain, tomato and chocolate, simmered until glossy and served over poached chicken.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, peanuts, tree nuts and sesame.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Toast the chiles until very dark but not burnt, soak in hot water 20 minutes.
-
2
Toast the nuts and seeds, fry the raisins briefly, and toast the spices.
-
3
Blend the chiles with the nuts, seeds, raisins, plantain, tortilla, bread, onion, garlic, tomatoes, tomatillos and spices with stock until very smooth. Strain.
-
4
Fry the paste in hot lard, stirring, 10 minutes until darkened. Add the chocolate and stock and simmer 45-60 minutes, stirring, until glossy and thick enough to coat a spoon. Season.
-
5
Add the chicken and warm through. Serve with rice and tortillas.
