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Chicken Mole


Part 1

1kg Chicken Breast

1 ½ cups chicken stock

1 ½ cups orange juice

1 tablespoon olive oil

Part 2

1 tablespoon olive oil

1 small brown onion, chopped

1 tablespoon pumpkin seeds or pepitas

1 tablespoon slivered almonds

2 cloves garlic, sliced

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 whole star anise

1 whole cloves

20g dried chilli, whole, seeds and stem removed

1 tablespoons Chipotle in adobo

½ teaspoon ground cinnamon

1 bay leaf

2 tablespoons raisin

¼ teaspoon marjoram

¼ teaspoon thyme

1/2 teaspoon oregano

30g good quality dark chocolate

2 Avocados

½ Bunch coriander

2 Limes

20 tortillas


1. In a medium saucepan, heat the first quantity of olive oil and brown the chicken breasts one at a time. Once browned, place back in saucepan along with orange juice and chicken stock, bring to the boil then reduce to a simmer for 25 minutes. Once cooked, remove the chicken and put aside (save the liquid for the mole).

2. Whilst the chicken is cooking, make the mole. Heat the second quantity of olive oil in a small saucepan over a medium heat. Add the onion and cook until soft and starting to brown.

3. Add pumpkin seeds, almonds, garlic, cumin, coriander, star anise and clove to the onion. Cook out for 5 mins until fragrant.

4. Add remaining ingredients except chocolate and cook for a further 2 mins. To this add ½ of the reserved liquid, bring to the boil then simmer for 30 mins until all the spices and chilies are soft.

5. Remove from the heat and add the chocolate, stir until melted through.

6. Blitz the mole in a blender until smooth.

7. Shred the chicken and combine with the mole. Reheat and serve in warm tortillas with avocado, coriander and a wedge of lime.

Pair with our A & R Carmenere - Yum!

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