Grilled Chicken Mole Recipe

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

Cook Time: 1 hour

Difficulty: Medium

Serves: 6-8 people

Tagged in: Chicken, Chocolate, Cuisine, Entrées, Main Ingredient, Mexican, Others, Recipes, Sauces, Slow Cooking, Type of Dish

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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.