Mexican Mole Chicken


1 large chicken cut into large pieces

1 tsp salt

14 dried ancho chillies (or mulato, pasilla)

300 ml boiling stock

150g blanched almonds

150g chopped onions

5 Roma tomatoes, de-skinned, de-seeded and coarsely chopped

100g seedless raisins

1½ tbsp sesame seeds

1 clove chopped garlic

½ tsp ground cinnamon (1 x quill)

½ tsp ground cloves

½ tsp ground coriander seeds

½ tsp aniseeds


¼ tsp freshly ground pepper

1 tsp of white pepper

100g lard

400 ml chicken stock

150g unsweetened chocolate

2 tbsp sesame seeds

1star anise

1 or 2 garlic cloves

1/3 cup of tomato sauce

1 heaped tsp smoked paprika



Boil chicks for 40 min. Gently de seed and soak chillies. Soak almonds.

Blend all ingredients (above lard) to a paste. Add ½ the lard to pot, melt and sweat mole for 5 min with star anise and garlic cloves. Mix together with tomato sauce. Add chocolate and smoked paprika then stand aside.

Melt lard and sauté dry chicken. Add mole and simmer for 30 min.

Serve with sesame on top. 

Serve with rice.