A mole (MO-lay) sauce is a thicker pepper sauce, often with cocoa in the US. Yes, cocoa! This chicken got reviews ranging from good to great at our house, but is generally a good, solid recipe. (In fact, my 6 month old daughter had her first taste of chicken tonight with this recipe, and I couldn’t smush it fast enough for her!) It has what seems like a lot of ingredients in the sauce, but they are all just blended together and poured onto the chicken, so it’s not too complicated.
Sauce: Process or blend together until coarsely pureed:
- 8 oz tomato sauce
- 1/2 onion, chopped
- 1/4 c almonds (I used cinnamon almonds)
- 3 cloves garlic
- 1-3 jalepeno peppers (or 1T zhug + 1 t garlic)
- 3 T cocoa (unsweetened)
- 1 T sesame seeds
- 3T raisins OR 2 T date honey/date syrup
- 1/2 t cinnamon
- 1/4 t salt
- 1/4 t nutmeg
- 1/4 t coriander
Put 3 lb bone-in chicken pieces into the crock and pour sauce over chicken. Cook on high for about 5 hours (I did frozen chicken and it was done in about 5.5 hours) or on low for 9-11 hours (for chicken without bones, cook for less time). For a thicker sauce, let it boil for the last 45 minutes without the cover.
Serve over rice, sprinkled with almonds or pepitos (toasted pumpkin seeds).
Makes good leftovers for lunch, too!
If you make this, please let me know what you think!