Roast Chicken Thighs with Chocolate Mole

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Comforting, deeply savoury, and extremely delicious, this chicken smothered with a chocolate mole, aka mole negro, is made with layers of complex and bold flavours. The sauce is not only great for chicken, pork, also great to jazz up the root vegetables. And of course you can spoon the sauce over the beans too. Use different kinds of dried chillies if you have, otherwise, a single kind would work just fine.

 

Roast Chicken Thighs with Chocolate Mole

adapted from Olive Magazine

	Chocolate Mole
8-10 Chicken thighs, skin-on (about 1.2 kg) 1 tbsp Olive oil 3/4 tbsp Cumin seeds, toasted and ground 1/2 tbsp Coriander seeds, toasted and ground 1/3 tsp Cinnamon powder 1 tsp Freshly milled black peppercorns 1/2 tbsp Sea salt flakes Cilantro leaves, to serve Lime wedges, to serve	2 Dried ancho chillies 2 Dried chipotle chillies 2 Dried guajillo chillies 1 Onion, peeled and roughly chopped 6 Garlic cloves 1-2 Jalapeño chillies, deseeded and chopped 400 g / 1 tin Chopped tomatoes 1 tsp Dried oregano 1 tbsp Instant espresso powder 2 tbsp Peanut butter 200 ml Chicken stock Sea salt and black pepper 50 g Lindt 100% pure chocolate, finely chopped

1. Rub the chicken thighs with olive oil. Mix together the cumin, coriander, cinnamon, black pepper and salt. Sprinkle and rub all over the chicken thighs, then put into a bowl and chill for at least 1 hour or up to 4 hours.
2. To make the chocolate mole, put all of the dried chillies into a heatproof bowl and pour over just-boiled water from the kettle. Leave to soak for 15 minutes, then drain, remove the stalks and seeds, and discard these. Tip the chillies into a blender with the onion, garlic, jalapeños, tomatoes, oregano, espresso powder, peanut butter, stock and season, then whizz to a purée. Stir the chocolate into the sauce.
3. Heat the oven to 200C/400F. Pour the chocolate mole into a large baking pan and nestle the chicken thighs on top, scraping any marinade over the chicken. Roast for 40-45 minutes until the chicken is cooked through and crisp, then cover the whole tray with foil and leave to rest for 10 minutes. Bring the baking tray to the table, scatter with coriander leaves and serve with lime wedges on the side.

© 2025 | http://angiesrecipes.blogspot.com