To prepare the chicken, cut down the backbone and through the breastbone to cut the chicken in half, remove backbone and cut the chicken into small pieces.
Place chicken pieces in a large pot of boiling water with salt, celery and carrot, cook for 20- 30 minutes.
To make the Mole sauce, place, soaked chillies, almonds, coriander, star anise, cloves, cinnamon, garlic, onion and tomatoes, in a blender and blend until smooth.
Add duck fat into a medium sized pot and heat until it sizzles, and add the mole sauce into the pan and fry for 5 minutes, turn the heat down and simmer for 15 minutes.
Add the chocolate to the sauce and stir until the chocolate is melted, cover and leave on the stove heating at a low temperature for 5 minutes.
When the chicken is cooked dry it on a tea towel, add duck fat to a hot fry pan and place the cooked chicken piece in the pan.
When the chicken is starting to sizzle add a pinch of salt and fry till crispy. This is best done in batches.
Place the chicken on a plate ready to serve, cover with the mole sauce and garnish with the sesame seeds and coriander.
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Notes & Tips
You can use any dried Mexican chilli for this recipe.
WRONG PICTURE FOR THIS RECIPE...PICTURE RELATES TO "Chouchroute Pork & Sauerkraut"