This Mexican mole (pronounced mo-lay) sauce is sensational: hot and sweet, rich and chocolately. It’s the perfect accompaniment to chicken or mix with pulled pork and serve in wraps. (For a variation of the recipe and to give it more heat, scroll down to John Clayton/Dogbombs’ comments beloew – he is the Chilli KIng par excellence!)
TO MAKE THE MOLE SAUCE
1 dried Ancho chill, soaked in warm water for 20 minutes and finely chopped
1 tbsp oil
1 onion, finely sliced
1 garlic clove, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 x 400g can chopped tomatoes
20g dark chocolate, chopped
1 tbsp honey
1 tsp salt
1. Fry the onion and garlic in the oil until soft, approx. 5-7 mins.
2. Add the cumin and coriander. Stir and cook for 1-2 mins.
3. Add the tomatoes, chocolate, honey, salt and chilli and bring to a simmer for 10 minutes.
TO MAKE THE SMOKED CHICKEN
2 chicken supremes, bone-in, skin-on
1. Put 3 tablespoons of Maple Wood chips into a Camerons smoker (see this post for more info). Put the smoker on a high heat until smoke starts to pour from the sides (keep your kitchen window open).
2. Turn the heat off. Put the chicken breasts on the smoker rack. Quickly open the sliding lid of the smoker and insert the rack with the chicken on.
3. Close the smoker lid and cover the smoker with a couple of tea towels to prevent smoke escape. Leave for an hour or so.
4. Remove the chicken from the smoker. Oil the chicken skin with a little sunflower oil.
5. Preheat the oven to 180C. Heat an oven-proof frying pan until hot. Cook the chicken skin-side down until golden and crisp, then transfer to the pre-heated oven. Cook for around 15 minutes until the chicken is cooked al the way through (to test, insert a fork into the thickest part of the breast meat, near the bone. The chicken is cooked if it runs clear).
6. Remove the chicken from the oven and allow to rest for about 5 minutes.
7. If you like, carve into thick slices and serve with the mole sauce on the side, with potato salad and rocket.