I can be totally honest here and say I have no idea how traditional this is, but I do know it tastes good, and that is what counts, right?! It also makes absolutely TONNES, so you can have the leftovers in a burrito, piled on top of nachos, or just eat it by the bowl!
Mole is flavoured with dark chocolate for a deep, rich sauce that is savoury but with a hint of sweetness. You want to choose a dark chocolate with over 70% cocoa solids, which is usually stated either on the front or on the back of the packaging. I went for 74%. Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!
Ingredients (serves six)
1 tbsp ancho chilli flakes (I got these out of Tesco, but you can just use standard chilli flakes if you can’t find the ancho ones)
3 cloves garlic
1 tsp cinnamon
2 tsp cumin
2 tbsp peanut butter
2 tbsp chipotle paste
1 onion, finely diced
750g skinless, boneless chicken thighs
500g tomato passata
35g dark chocolate (at least 70% cocoa solids)
Oil, for frying
Salt & pepper, to taste
Cooked basmati rice
1. Start by placing the chilli flakes, garlic, raisins, cinnamon, cumin, peanut butter, chipotle paste and a pinch of salt in a blender or food processor and blitz to form a thick paste. Once your paste is done, season your chicken thighs with plenty of salt, put a large, non-stick pan over a high heat and add 1 tbsp of olive oil, then sear your chicken thighs until browned on all sides.
2. Don’t overcrowd the pan, do it in batches if you need to. Once browned, place in a large casserole dish and preheat your oven to 150c (fan).
3. Turn the heat down a little, then add the diced onion and a pinch of salt. Cook for five minutes until nice and soft, then add your blitzed paste and cook for a further five minutes until fragrant.
4. Add the mixture to the casserole dish with the chicken thighs along with the passata and stir everything together. Add salt and pepper to taste, or if you want it spicier, you could add a little more chilli. Pop the lid on the dish and cook in the oven for one hour.
5. Remove the dish from the oven, shred the chicken thighs and return them to the dish along with the dark chocolate. Stir everything together and return to the oven, uncovered, for 30 minutes.
6. Serve the mole with some cooked rice, sour cream, fresh coriander and a squeeze of lime juice for a bit of brightness.