Mole epitomises Mexican cooking, a wonderful and yet exotic marriage of chillies and chocolate. While there is no shortage of recipes available on the internet, it is time consuming to prepare and the list of ingredients can be daunting for the novice. Here's my simple take on this classic dish.
2 cloves garlic
2 green chillies (jalapeno), minced/finely diced
6 – 8 chicken thighs
1 large tin of pinto beans
1 large tin of plum tomatoes, pureed
40g good quality dark chocolate, grated (try using a vegetable peeler)
pinch of salt
Preheat over to 150°c.
In a heavy based pan, brown the chicken. Remove and keep warm while you prepare the sauce.
Add the onion and garlic to the pan and fry until softened. Return the chicken to the pan with the beans, tomatoes, chillies and 30g of the chocolate. Bring to a simmer, cover and place in the oven.
After 1 1/2 hours, remove the chicken and shred with a couple of forks, discarding any loose skin. Skim off the excess fat from the surface and stir the remaining chocolate into the sauce – it should become glossy.
Return the shredded meat to the dish, season well with salt and serve with rice, tortillas and greens.