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Mexican Mole Chicken

This recipe is from Episode 5 of Secret Meat Business


  • 1x whole free-range chicken

  • 1 x Stalk celery, chopped

  • 1 x medium Carrot, chopped

  • Salt

  • 1 tablespoon duck fat

  • Mole Sauce

  • 1 Chipotle chili

  • 1 Ancho chilli

  • 1 Mulato chilli

  • 1 cup almonds, soaked in water

  • 1 teaspoon Coriander seeds, freshly ground

  • 1 teaspoon Star Anise, freshly ground

  • 1 teaspoon Clove, freshly ground

  • 1 teaspoon Cinnamon, freshly ground

  • 2 cloves garlic, crushed peeled and roughly chopped

  • ½ red onion, roughly chopped

  • 2 Roma tomatoes, roughly chopped

  • 1 cup bitter chocolate

  • 1 tablespoon duck fat

  • Garnish

  • 1 tablespoon sesame seeds

  • 1 tablespoon coriander leaves


  • 1.

    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.

  • 2.

    Place chicken pieces in a large pot of boiling water with salt, celery and carrot, cook for 20- 30 minutes.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    When the chicken is starting to sizzle add a pinch of salt and fry till crispy. This is best done in batches.

  • 8.

    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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