This is one of my favourite Mexican dishes.
Usually prepared for festivals and special occasions, it varies from region to region.
The mole, or sauce, contains many different ingredients, but none of them dominates the others.
Instead they combine to make a rich and distinctive blend.
Don’t be put off by how time consuming the mole is to make.
It can be prepared in advance and kept in the fridge for up to a week before using.
Although there are a lot of chillies in this dish, they are all fairly mild, so it isn’t particularly hot.
30g dried mulato chillies
30g dried ancho chillies
30g dried pasilla chillies
40g whole unblanched almonds
20g raw peanuts
25g sesame seeds
5g dried oregano
8 tbsp. olive oil or goose fat
2 large onions, sliced
10 garlic cloves, finely sliced
2 large peppers
4 large ripe tomatoes
100g pitted prunes
1 tortilla or 1 slice stale bread, toasted
5 cm cinnamon stick
4 star anise
1 litre chicken, turkey or beef stock
70g 100% cacao, roughly chopped. Suggestion, Madagascan Sambirano 100%
2 tbsp. Cacao Nib Balsamic or good quality balsamic vinegar
1 tsp salt, plus more to taste
1 tbsp. honey (optional)
2.5kg free-range chicken or turkey joints, a mixture of breasts, thighs and legs
Small bunch of finely chopped fresh coriander to garnish