Chicken Mole


Salt and pepper, to taste
2 lb boneless, skinless chicken thighs


4 dried ancho chilies
2 fresh red chilies
olive oil
1 onion
2 cloves garlic
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried oregano
1/4 cup unsalted peanuts
2 tbsp honey
1/4 cup dark chocolate 85%
1 tomato

Pickled cabbage:

1 lb red cabbage
5 tbsp red wine vinegar
1 tsp fennel seeds

Soft tacos for serving


Prepare chicken and season with salt and pepper. Heat up a large pot on medium high heat and brown chicken on both sides. Cook until fully cooked through.

Make mole sauce by adding the dried chilies to a saucepan and cover with water. Place on medium heat and bring to a boil. Simmer for 5 minutes then remove from heat. Let cool completely.

Halve and slice chilies and chop onion and garlic. Toast peanuts until golden.

Heat up a frying pan on medium-low heat and add oil, onion, garlic, red chilies and saute for 10 minutes, until softened. Stir in cinnamon, cumin, coriander, and oregano and fry until fragrant. Remove pan from heat.

Discard stems from ancho chilies and blend chilies. Add chili water until a paste forms, then add the onion mixture. Add the peanuts, honey, chocolate and more chili water. Chop and add the tomato and season with salt and pepper. Blend until a thick paste forms. Add water as needed.

Shred cabbage as finely as possible, then add the red wine vinegar in a large mixing bowl. Grind fennel seeds and add to mixture, season with salt and pepper.

Shred chicken and toss it with mole sauce. Add some of the chopped nuts on top. Serve with soft tacos.

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