Name: Chicken mole
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 6 x 500g small chickens; 1/3 cup (50g) plain (all-purpose) flour; 1/4 cup (60ml) olive oil; 1 brown onion (150g), chopped finely; 2 fresh long red chillies, sliced thinly; 2 clove garlic, crushed; 1 cinnamon stick; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 800 gram canned crushed tomatoes; 1 red capsicum (350g), sliced thinly; 1 cup (250ml) dry white wine; 60 gram dark chocolate, chopped finely; 1/3 cup coarsely chopped fresh flat-leaf parsley

Mole is a Mexican dish packed full of rich flavours of dark chocolate, spices and white.

Looking for more Mexican dishes?

Ingredients

6 x 500g small chickens

1/3 cup (50g) plain (all-purpose) flour

1/4 cup (60ml) olive oil

1 brown onion (150g), chopped finely

2 fresh long red chillies, sliced thinly

2 clove garlic, crushed

1 cinnamon stick

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

800 gram canned crushed tomatoes

1 red capsicum (350g), sliced thinly

1 cup (250ml) dry white wine

60 gram dark chocolate, chopped finely

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Using kitchen scissors, cut along both sides of chickens’ backbones; discard backbones. Halve chickens along the breastbones then cut each half into two pieces.

2.Coat chicken in flour; shake off excess. Heat oil in a large frying pan over high heat; cook chicken, in batches, until browned. Drain on absorbent paper.

3.Cook onion, chilli and garlic in the same pan, stirring, over medium heat, for 5 minutes or until onion softens. Add spices to pan; cook, stirring, for 30 seconds or until fragrant.

4.Return chicken to pan with tomatoes, capsicum and wine; simmer, covered, for 20 minutes. Uncover; simmer for 20 minutes or until chicken is tender and sauce thickens slightly.

5.Add chocolate; cook, stirring, until sauce is smooth. Season to taste. Discard cinnamon stick. Serve chicken with sauce; sprinkle with parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook