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Mexican Mole Chicken

Serves 4 - 6

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  • Salt


  • 1.

    Boil chicks for 40 min. Gently de seed and soak chillies. Soak almonds.

  • 2.

    Blend all ingredients (above lard) to a paste.

  • 3.

    Add ½ the lard to pot, melt and sweat mole for 5 min with star anise and garlic cloves.

  • 4.

    Mix together with tomato sauce. Add chocolate and smoked paprika then stand aside.

  • 5.

    Melt lard and sauté dry chicken. Add mole and simmer for 30 min.

  • 6.

    Serve with sesame on top. Serve with rice.


This recipe is from episode 38 of Good Chef Bad Chef series 3.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Mexican Mole Chicken.


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