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This recipe is from Episode 5 of Secret Meat Business
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.
You can use any dried Mexican chilli for this recipe.
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