Alive and Cooking

Chicken Mole’

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2 kg chicken pieces
1 brown onion, roughly chopped
3 clove garlic
3 dried chillies, crushed
1 long red chilli, roughly chopped
1 long green chilli, roughly chopped
1 stick celery, roughly chopped
5 tbsp unsweetened cocoa powder
½ tsp fennel seed
2 tsp mixed spice
3 tbsp tahini paste
2 tbsp pepitas
1 can (400g) chopped tomatoes
200ml red wine
250ml water


1. Combine all ingredients (except the water) in a large bowl and marinate overnight.

2. Remove chicken from marination and fry, enough to seal in a frying pan, then place into a preheated oven at 200C for 8-10 minutes.

3. Place the marinade into a saucepan, add water and simmer for 20 minutes then blend to smooth paste.

4. Serve the chicken mole’ with rice and flat bread.

Chicken Mole’