Chicken Mole

Here is the recipe that I promised you from my What I ate Wednesday post. No i did not eat a furry underground creature, this dish is pronounce mole-ay and comes from Mexico. While it did take a little time to cook (about an hour) I think it was worth it and most of that time wasn't even hands on.

I saw this recipe on TV on a program called World Kitchen with a chef named Nici Wicks. I think what makes this mole so nice is the dark chocolate. It offsets the spiciness of the chilli and makes its really rich and creamy.

Ingredients
2 tsp minced chilli
5 garlic cloves
1 tsp cinnamon
1/4 tsp each dried basil, oregano and cumin seeds
2 Tbsp chopped coriander
3 Tbsp olive oil
1 onion
1 can chopped tomatoes (approx. 420g)
1 cup chicken stock
4 large chicken thighs (Skinless, bone-in) OR 4 chicken breasts
40g dark chocolate (I used 80%)
Salt and Pepper

1. Heat a pan and add the garlic cloves skin and all.
2. Toast for around 10 minutes or until the skin begins to blacken and the garlic begins to soften. (I used this time to grate my chocolate and chop onion). Remove from heat.
3. In a food processor or mortar and pestle, blend toasted garlic, chilli, cinnamon, basil, oregano, cumin seeds, coriander and oil until it forms a paste.
4. Heat a little oil in a saucepan and cook the onions until soft.
5.  Add the spice paste and cook over a medium heat for 3-5 minutes or until fragrant.
6. Add the chicken stock and tomatoes and vigorously simmer, uncovered, for 10 minutes or until thickened.
7. Add the chicken pieces, cover and gently simmer for 30-40 more minutes.
8. Remove the chicken pieces, shred and remove bones if any, then return to the pan with salt and pepper and the grated chocolate. Stir well.
9. Serve with rice and tortillas.