Ingredients

This week, I've decided to share one of my favourite recipes for special occasions. It’s a Black Mole from Oaxaca with rice. This is based on a recipe that Freida Kahlo would make for her family on a feast day. It has a long list of ingredients but well w
Nickee Charteris (The Port Larder)
(Serves 10)
1kg chicken boneless thighs or breasts. (Dunedin Poultry).
250gms (or more if you like heat) of red or green chillies. (You could use dried Mexican chillies here from a speciality shop). (Terracotta Plants)
2 onions chopped
1 head of garlic chopped
3 stale tortillas ripped into pieces
50gms each of ground almonds, chopped nuts, sesame seeds, pumpkin seeds.
1tsp each of coriander, cumin, thyme, oregano, ground cloves, black pepper, cinnamon
Small cup of raisins
2 x 400 gm tins chopped tomatoes
100gms approx of dark chocolate

Vendors

Poach the chicken in a pot of salted water until cooked
Chop cooked meat into bite sized pieces and reserve the poaching liquid
Put a large dollop of cooking oil into a large heavy bottomed pot
Sauté onions, garlic and chilli until the onion is translucent
Add all the rest of the ingredients and cook on a low to medium heat until the chocolate has melted
Blend with a stick blender or in food processor
Add the chicken poaching liquid and water to make up 2 cups of liquid
Simmer 20 minutes or so
Add the chicken and simmer for 20 minutes
Add salt and a pinch of sugar to taste
This Mole will sit well in the fridge overnight and can be easily re-heated
Serve with rice and fresh coriander sprinkled on top