Roasted Chicken in Mole Sauce [RECIPE]

Roast Chicken in Mole Sauce

Even an overcast day couldn’t dull the allure of this Roasted Chicken in Mole Sauce which I made yesterday on my Twitch stream! Are you familiar with mole sauces? I love them! Savory, smoky with a hint of sweetness, they are a Mexican sauce that combines chocolate (!), nuts, raisins, tomatoes, peppers, onions and more! Brilliantly complex!

For this recipe, which I adapted from “50 Shades of Chicken“, I used local unsweetened drinking chocolate and was forced to make a few substitutions due to the lack of availability of a few ingredients here and there. Still, the final result did not suffer in its ability to satisfy my mother or me.

I have included the traditional stovetop/oven instructions that accompany the printed recipe, however I prepared everything in my Instant Pot. Should you have one, feel free to follow my adaptations which I have also included below.

Roasted Chicken in Mole Sauce [RECIPE]
Author: Sarina
Adapted from “50 Shades of Chicken”
Ingredients
  • 2 teaspoons coarse kosher salt
  • 3 chicken legs, thighs and drumsticks separated (about 3lbs total)
  • 1 tablespoon coriander seeds
  • 1/2 tsp whole black peppercorns
  • 2 whole cloves
  • 2 chipotle chiles in adobo sauce, seeded if you like it soft and mild
  • 2 plum tomatoes, roughly chopped
  • 1 small white onion, roughly chopped
  • 1/4 cup roasted, salted peanuts, plus chopped peanuts for garnish (optional)
  • 1/4 cup raisins
  • 3 oz bittersweet chocolate, grated or chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • 1 tsp ground cinnamon
  • 2 tablespoons extra-virgin oil
  • Lime Wedges, for serving
  • Cooked Rice, for serving
Instructions
  1. TRADITIONAL INSTRUCTIONS
  2. Rub 1 1/4 tsp salt over the chicken pieces
  3. To make the mole, warm a small skillet over medium-high heat. Add the coriander seeds, black peppercorns, and cloves and toast the spices until they are fragrant and start to smoke (2-3 minutes). Transfer the spices to a blender and add 1/2 cup water, the chipotle chiles, tomatoes, onion, peanuts, raisins, chocolate, garlic, oregano, cinnamon and remaining 3/4 tsp salt and blend until smooth.
  4. Center a rack in the oven and preheat to 325ºF
  5. In a Dutch oven over high heat, warm the olive oil. Add the chicken leg in batches and sear until golden brown and crisp on all sides, about 8 minutes, adding more oil to the pan if needed.
  6. Pour the mole over the waiting legs, making sure it coats the meat evenly, cover the pan, and bring to a simmer over high heat.
  7. Transfer to the oven and bake until the meat is very tender, about 1 hour, turning the legs after 30 minutes.
  8. If the sauce isn’t as thick and glossy as you want it, transfer the chicken legs to a serving platter and cover with foil to keep warm.
  9. Put the pot back on the stove and bring the liquid to a simmer.
  10. Let the sauce reduce and thicken until it’s exactly how you like it.
  11. Skim off any fat before serving.
  12. Garnish with chopped peanuts and lime wedges if desired.
  13. Serve with rice.

INSTANT POT INSTRUCTIONS

1. Rub 1 1/4 tsp salt over the chicken pieces

2. To make the mole, warm a small skillet over medium-high heat. Add the coriander seeds, black peppercorns, and cloves and toast the spices until they are fragrant and start to smoke (2-3 minutes). Transfer the spices to a blender and add 1/2 cup water, the chipotle chiles, tomatoes, onion, peanuts, raisins, chocolate, garlic, oregano, cinnamon and remaining 3/4 tsp salt and blend until smooth.

3. Turn the Instant Pot to Saute mode “More”.  Warm the olive oil. When the pot says ‘Hot” add the chicken leg in batches and sear until golden brown and crisp on all sides, about 8 minutes, adding more oil to the pan if needed.

4. Pour the mole over the waiting legs, making sure it coats the meat evenly, cover the pan, and bring to a simmer.

5. Turn the Instant Pot to OFF and place the lid on

6. Set the vent to the sealed position and turn the Instant Pot to High Pressure for 15 minutes.

7. Let natural release for 10 minutes.

8. If the sauce isn’t as thick and glossy as you want it, transfer the chicken legs to a serving platter and cover with foil to keep warm.

9. Put the Instant Pot back on Sauté – Normal and bring the liquid to a simmer.

10. Let the sauce reduce and thicken until it’s exactly how you like it.

11. Skim off any fat before serving.

12. Garnish with chopped peanuts and lime wedges if desired.

13. Serve with rice.

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