Marinated chicken with mole

Be adventurous with your chicken dish - complement it with this Mexican dark chocolate mole sauce.

Recipe «Marinated chicken with mole» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 4 chicken marylands, 1/4 cup lime juice, 1/4 cup extra virgin olive oil, 2 tbsp brown sugar, 2 tbsp coarsely chopped coriander roots and stems , 2 garlic cloves, crushed, Steamed rice, to serve, Warm tortillas, to serve , Coriander leaves and lime wedges, to serve, 2 long dried red chillies, 1/2 cup boiling water, 400g can diced tomatoes, 1/4 cup toasted sesame seeds, 1 tbsp extra virgin olive oil, 1 red onion, finely chopped, 4 garlic cloves, crushed.

Ingredients:

• 4 chicken marylands 
• 1/4 cup lime juice 
• 1/4 cup extra virgin olive oil 
• 2 tbsp brown sugar 
• 2 tbsp coarsely chopped coriander roots and stems 
• 2 garlic cloves, crushed 
• Steamed rice, to serve 
• Warm tortillas, to serve 
• Coriander leaves and lime wedges, to serve 
• 2 long dried red chillies 
• 1/2 cup boiling water 
• 400g can diced tomatoes 
• 1/4 cup toasted sesame seeds 
• 1 tbsp extra virgin olive oil 
• 1 red onion, finely chopped 
• 4 garlic cloves, crushed 
• 2 tsp smoked paprika 
• 1 tsp ground cumin 
• 1 tsp ground cinnamon 
• 2 tsp dried oregano 

Instructions

1. Place the chicken in a large glass or ceramic dish. Combine the lime juice, oil, sugar, coriander and garlic in a small bowl. Season with salt and pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinade.
2. Meanwhile, to make the mole, place the chillies in a small bowl. Pour over boiling water and set aside for 30 minutes to soak.
3. Place the chillies and water in the bowl of a food processor with the tomatoes and sesame seeds. Process until smooth.
4. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the paprika, cumin, cinnamon, oregano, thyme and cloves and cook, stirring, for 1 minute or until aromatic. Add the chilli mixture and cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Add the chocolate and stir until chocolate melts and sauce is well combined. Taste and season with salt and pepper.
5. Meanwhile, preheat the oven to 200°C. Heat a chargrill pan on high. Add the chicken pieces and cook for 5 minutes each side or until charred. Return to pan and roast in oven for 30 minutes or until cooked through. Remove from oven.
6. Spoon steamed rice among serving bowls. Top with chicken and spoon over the mole sauce. Serve immediately with tortillas, coriander leaves and lime wedges, if desired.