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    Chicken Mole Negro

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    Chicken Mole Negro

    Serves: 4 - 6


    • 1 poached chicken with stock
    • For the mole negro
    • Salt and black pepper
    • 15g bitter dark chocolate
    • 4 dried ancho chillies
    • 4 dried pasilla chillies
    • Half an onion, roughly chopped
    • 2 cloves garlic, roughly chopped
    • 45g sesame seeds
    • 30g unsalted skinned peanuts or blanched almonds
    • 1 tortilla, torn into pieces
    • 1 ½ sun-dried tomatoes (dry, not in oil)
    • Sunflower oil, for frying
    • Half a plantain, sliced
    • large pinch ground cloves
    • 1 teaspoon ground allspice
    • ½ teaspoon ground cinnamon


    1. Lightly scorch the whole chillies in a dry frying pan. Remove, then lightly char the onion and garlic. Remove, add the sesame seeds to the pan and toast until golden. Remove and do the same with the peanuts or almonds. Toast the tortilla pieces under a hot grill until blackened.
    2. Split the chillies and shake out the seeds, then put the flesh, with the sun-dried tomatoes, in warm water for 30 minutes or until soft. Chop small and save the soaking water. In a processor, blend the chillies and sun-dried tomatoes to a paste with the blackened onion and garlic and a dash of chilli water. Set aside.
    3. Blend the sesame seeds and nuts to a smooth paste in a liquidiser with a dash of chilli water. Cook the plantain until soft in a little oil then add to the nut paste in the processor, with the ground spices and charred tortillas, and blend.
    4. Add a dash more oil to the pan and gently fry the nut and plantain paste. Add the chilli paste and fry for a minute longer. Add enough stock to make a thick sauce, then add the chocolate. Stir, taste and adjust seasoning. Simmer for 10 minutes, stirring frequently. Add a little more stock if necessary. Strip the meat from the chicken and add to the pot. Reheat and serve with tortillas.

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