Mario Batali’s Chocolate Chicken Mole

Mole is one of my favorite things in this world to eat. When we lived in Chicago, we would go to a restaurant that served a different type of mole every night of the week- heaven! When I saw Mario Batali make this mole on The Chew, I couldn’t wait to try it. Wonderful!! Yay! My family- especially my son- gobbled it up too. 🙂

The original recipe called for Mexican drinking chocolate, but, after an unsuccessful search for it, I substituted my favorite Trader Joe’s 72% cacao dark chocolate- perfect. According to Mario Batali, the burnt tortilla is very important for the resulting texture and smokiness of the sauce; I charred the corn tortilla on the open flame of my gas range. I also used boneless, skinless chicken thighs for convenience. The sesame seeds provided a contrasting texture in the otherwise smooth sauce. FABULOUS!!

• 8 Bone-In Skin-On Chicken Thighs or 10-12 boneless, skinless chicken thighs
• Extra Virgin Olive Oil
• 2 small White Onions (diced)
• 3 Garlic cloves (minced)
• 1 Cinnamon Stick
• 1/2 cup Peanuts
• 1/4 cup whole Almonds
• 1/4 cup Sesame Seeds
• 1 Corn Tortilla (charred and cut into 8 wedges)
• 4 large Guajillo; New Mexico; or California Chiles (stems removed)
• 3 large Dried Mulato or Ancho Chiles (stems removed)
• 1/2 cup Tomato Sauce
• 2 teaspoons Sea Salt
• 1/4 teaspoon freshly ground Black Pepper
• 2 cups Chicken Stock
• 3 ounces Mexican Drinking Chocolate or 72% cacao dark chocolate (grated)
• Cilantro (leaves only; to garnish)
• Lime Wedges (to garnish)
• Brown Basmati Rice, for serving
• Sour Cream, for serving, if desired

1. In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Brown the chicken deeply on all sides and remove to a plate. Add the onions, garlic, and cinnamon to the pot and cook over medium-low for 5 minutes.
2. Meanwhile, in a large bowl, combine the peanuts, almonds, sesame seeds, charred tortilla, and chiles. Pour 3 cups of boiling water over the contents of the bowl and steep for 5 minutes. Strain, reserving the liquid, remove solids to a food processor, and pulse with just enough water to create a sauce-like paste.
3. Pour the paste over the onion mixture, and add the tomato sauce, salt and pepper, and bring to a boil. Add the chicken pieces and chicken stock and simmer for 10 minutes. Add the chocolate and simmer 2 more minutes. Serve with rice, sour cream, and fresh cilantro leaves and lime wedges, if desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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