Chocolate Chicken Mole


2 chickens, cut into eighths, or equivalent of breasts and/or thighs
3 tablespoons olive oil
kosher salt and pepper to taste

Mole Sauce:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 chipotle pepper with 1 teaspoon adobo sauce from a can (Roland makes a kosher version of this)
2 cups canned chopped tomatoes
3 tablespoons smooth peanut butter
2 cups chicken broth
2 teaspoons chili powder
1⁄2 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 1⁄2 ounces unsweetened chocolate or 2 tablespoons unsweetened cocoa powder
1⁄4 cup roughly chopped peanuts for garnish, optional
chopped cilantro for garnish, optional

Preheat oven to 375 degrees. In a large roasting pan, place chicken in a single layer. Drizzle with olive oil and salt and pepper. Roast until cooked, about 45 to 60 minutes. For the mole sauce, place olive oil in a pot over medium heat. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes. Add the peanut butter, broth, chili and cinnamon. Cook 5 more minutes, stirring. Add the chocolate and stir until thoroughly melted and combined. Remove from heat. With an immersion blender, puree the mixture until smooth. Cool and use a blender or food processor if you don’t have the immersion. Season with salt and pepper. To serve, pour sauce over chicken and place in the oven for about 15 minutes to heat. Garnish, if desired.

Makes 8-plus servings.

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