Chicken Mole

Chocolate in a savoury dish? It's true! Did you know that the Mayans originally prepared chocolate as a frothy, bitter drink? It wasn't until centuries later that milk was added to chocolate, and a few more centuries (and the Industrial Revolution!) to become the sweet treat that we know today.

Mole is a Mexican sauce made with chili peppers, spices and Mexican chocolate. This version of the recipe comes from Cook!, the latest Dietitians of Canada cookbook. Mexican chocolate is sold as tablets of semi-sweet chocolate made with cinnamon and undissolved granulated sugar, giving a gritty texture and generally unsuitable for eating. It is mainly used for making Mexican hot chocolate or for cooking. It can be found at Latin American grocers across the city, such as El Bombazo Latino Market, La Tiendona Market, Salsita and Tres Marias. If you can't find it, substitute 1½ oz (45 g) semi-sweet chocolate, ½ tsp (2 mL) ground cinnamon and 2 drops of almond extract.

Chipotle peppers in adobo sauce can usually be found in the ethnic food aisle of your local grocer. If you can't find it there, just pick it up when you're getting your Mexican Chocolate! Chipotle peppers are actually not a unique type of pepper - they are just dried, smoked jalapeno peppers, so they are very spicy! Leftovers freeze well and make a lovely addition to chili.

Ingredients (Makes 6 servings)

• 12 bone-in chicken thighs (about 2.5-3 lb or 1.1-1.4 kg), skin removed, trimmed
• Salt & freshly ground pepper to taste
• 2 tbsp (30 mL) vegetable oil, divided
• 1 cup (250 mL) chopped onion, about 1 small
• 3 cloves garlic, minced
• ¼ cup (60 mL) sliced almonds
• 2 tbsp (30 mL) chipotle peppers in adobo sauce, chopped
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1½ cups (375 mL) low-sodium chicken broth
• Grated zest of 1 orange
• 1 cup (250 mL) orange juice
• 2 tbsp raisins
• 1 tsp (5 mL) dried oregano
• 1½ oz (45 g) Mexican chocolate, about 1/2 tablet, chopped
• ¼ cup chopped fresh cilantro, optional, for garnish

Method

1. Sprinkle chicken with salt and pepper. In a large, heavy Dutch oven or pot, heat 1 tbsp (15 mL) of oil over medium-high heat. Add half the chicken and cook, turning once, for 3-4 minutes per side or until lightly browned. Transfer to a bowl and set aside. Add 1 tsp (5 mL) oil to the pot and brown the remaining chicken. Transfer chicken to bowl.
2. Reduce heat to medium and add the remaining 2 tsp (10 mL) of oil to the pot. Sauté onion for 3-4 minutes, or until golden brown. Add garlic, almonds, chipotles, cumin and coriander; sauté for 2 minutes, or until garlic and nuts begin to brown, and mixture is very fragrant. Stir in broth, orange zest and juice, raisins and oregano; bring to a boil. Return chicken to the pot, along with any accumulated juices. Reduce heat to medium-low, cover and simmer, stirring occasionally for 30-45 minutes, or until juices run clear and meat separates easily from bone.
3. Remove pot from heat. Using tongs, remove chicken from sauce, transfer to a bowl and cover to keep warm. Add chocolate to sauce, stirring to melt.
4. Transfer in batches to a food processor and purée to a uniform texture; some bits may remain. (You may use a hand blender or blender, but sauce will not purée as nicely.) Return sauce to pot and stir chicken into sauce to coat well. Serve garnished with cilantro, if desired.

Variation: For a more stew-like dish, use boneless, skinless chicken thighs and after step 3, shred the meat before adding it back into the sauce.

Nutrition Info (per 1/6 recipe)

335 calories, 14 g fat (3 g saturated, 0 g trans), 125 mg cholesterol, 18 g carbohydrate (2 g fibre, 12 g sugar), 33 g protein, 335 mg sodium.