

Grilled Chicken Mole Recipe
Hosting a party at home? Try Amrita Rana's special recipe that will wow your guests.



Tagged in: Chicken, Chocolate, Cuisine, Entrées, Main Ingredient, Mexican, Others, Recipes, Sauces, Slow Cooking, Type of Dish
INGREDIENTS
6 chicken breasts
Salt & pepper
1 tbsp chipotle sauce
1 lemon, juice
For the mole sauce
1 tbsp oil
1 small onion, finely chopped
2-3 garlic cloves, grated
1 tbsp sesame seeds
¼ cup almonds, toasted
1 tsp cinnamon powder
1 tsp cumin seeds
½ tsp fennel seeds
Salt & pepper
½ cup tomato puree
1 cup dark chocolate, chopped
1 tbsp chipotle sauce
Fresh coriander leaves
Lime wedges
METHOD
- Marinate the chicken pieces with salt, pepper, lemon juice & chipotle sauce. Set aside.
- Heat some oil in a pan. Add garlic, onions, fennel seeds and cumin seeds and cook for 5 min on low flame.
- Add cinnamon, sesame, almonds, tomato puree and chipotle sauce and cook on high flame for few minutes.
- Season with salt & pepper. Add chopped chocolate and cook on low flame, stirring continuously until it has melted and incorporated well. Remove from the pan and let it cool.
- Transfer to the food processor and blend until it’s super smooth and silky.
- Heat some oil in a grill pan. Once the pan is really hot, add the chicken pieces.
- Baste some of this mole sauce over it. Cook on a high flame on both the sides with some more basting of the sauce.
- Transfer to a serving platter once done. Serve with extra mole sauce and some fresh coriander & lime wedges.