Black Mole with Chicken.



This week, I've decided to share one of my favourite recipes for special occasions.  It’s a Black Mole from Oaxaca with rice.  This is based on a recipe that Freida  Kahlo would make for her family on a feast day.  It has a long list of ingredients but well worth the effort. 

Nickee Charteris (The Port Larder)

(Serves 10) 

1kg chicken boneless thighs or breasts. (Dunedin Poultry).

250gms (or more if you like heat) of red or green chillies. (You could use dried Mexican chillies here from a speciality shop).  (Terracotta Plants)

2 onions chopped 

1 head of garlic chopped 

3 stale tortillas ripped into pieces

50gms each of ground almonds, chopped nuts, sesame seeds, pumpkin seeds.

1tsp each of coriander, cumin, thyme, oregano, ground cloves, black pepper, cinnamon

Small cup of raisins

2 x 400 gm tins chopped tomatoes

100gms approx of dark chocolate


Poach the chicken in a pot of salted water until cooked. Chop cooked meat into bite sized pieces and reserve the poaching liquid. 

Put a large dollop of cooking oil into a large heavy bottomed pot.

Sauté onions, garlic and chilli until the onion is translucent.  Add all the rest of the ingredients and cook on a low to medium heat until the chocolate has melted.

Blend with a stick blender or in food processor.

Add the chicken poaching liquid and water to make up 2 cups of liquid. Simmer 20 minutes or so.   

Add the chicken and simmer for 20 minutes. 

Add salt and a pinch of sugar to taste. 

This Mole will sit well in the fridge overnight and can be easily re-heated. Serve with rice and fresh coriander sprinkled on top. 


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