Chicken in Mole Sauce
Ingredients
- Ingredients
- 1 chicken (approx 1.5 kg)
- salt
- peppers (freshly ground)
- 2 garlic cloves
- 1 onion
- 4 chili peppers
- 3 Tbsps clarified butter
- 1 Tbsp Red wine vinegar
- 250 milliliters Chicken broth
- 2 Tomatoes
- 50 grams grated almonds
- cilantro (ground)
- cloves (ground)
- 1 Tbsp breadcrumbs
- 60 grams Dark chocolate (Min. 50% cocoa content)
Preparation steps
Rinse the chicken and pat dry. Cut into 8 pieces. Season with salt and pepper to taste and dredge lightly with flour.
Peel and finely chop the garlic and onion. Finely chop the chiles.
Melt the butter in a roasting pan on the stove. Brown the chicken pieces on all sides.
Remove the chicken pieces. Add the garlic, onion and chiles to the roasting pan and cook until translucent. Stir in the red wine vinegar. Add the chicken pieces back to the pan. Stir in the broth. Cover and simmer the chicken over low heat for 30 minutes. Preheat oven broiler to 230°C (approximately 450°F).
Blanch the tomatoes in boiling water, peel, cut in half, remove seeds and cut into small cubes
Finely grind the almonds and mix with the coriander, cloves, breadcrumbs and diced tomatoes. Finely grate the chocolate.
Arrange the chicken pieces on a baking sheet and place under the boiler until crispy.
Meanwhile, stir the almond mixture into the meat juices and simmer for a few minutes. Stir the chocolate into the mole sauce until melted. Arrange the chicken pieces in the mole sauce and serve.
