Chicken in Mole Poblano
Inspired by techniques from America's Test Kitchen.
Toasted ancho chillies blended with raisins, almonds, sesame, spices and chocolate into a deep sauce, then chicken cooked in it.
Always check the labels of the products you use.
Method
- 1
Toast the chillies. Heat the oven to 160 °C. Toast the anchos on the tray for 5 min until pliable, cool, then discard the stems and seeds and tear them into pieces.
- 2
Soak. Cover the chillies and raisins with the 470 ml hot stock for 10 min, then drain over a bowl and keep the liquid.
- 3
Make the paste. Blend the onion, 2 tbsp oil, tomato purée, garlic, chipotle and soaked chillies for 4-5 min until smooth. Add the almonds, bread, 2 tbsp of the sesame seeds, salt, spices and 60 ml soaking liquid and blend to a thick paste.
- 4
Fry and bake. Heat the remaining oil in the casserole over medium-high heat and fry the paste for 3 min, stirring. Stir in the chocolate, then bake uncovered for 30 min, stirring twice, until darker.
- 5
Make the sauce. Set the casserole over medium-high heat and whisk in the rest of the soaking liquid and the 350 ml stock until smooth.
- 6
Cook the chicken. Add the chicken in one layer, cover and cook on low for 30-35 min, turning halfway, until every piece reads at least 74 °C next to the bone. Serve with the sauce and the last of the sesame seeds.
Storage
Cool quickly and keep covered in the fridge for up to 3 days; reheat until piping hot (75 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- oven
- baking tray
- 2 heatproof bowls
- sieve
- food processor
- large ovenproof casserole with lid
- wooden spoon
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 457 kcal |
| Protein | 38.5 g |
| Carbohydrate | 23 g |
| of which sugars | 8.2 g |
| of which free sugars | 0.2 g |
| Fat | 24.2 g |
| of which saturates | 5.2 g |
| Fibre | 6.3 g |
| Salt | 2.19 g |
Protein per 100 kcal
8.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
