Description
This Chicken with Mock Mole Sauce is a rich and flavorful dish that’s perfect for a special occasion or a cozy night in. Tender chicken is simmered in a complex and savory sauce with hints of chocolate, spice, and citrus, making it an unforgettable culinary experience.
Ingredients
Units
Scale
- 2 tablespoons olive oil, divided
- 3 pounds boneless, skinless chicken breasts, cut into large chunks
- 1 whole star anise
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 2 cups chicken stock
- 1 cup orange juice (freshly squeezed, from about 4 oranges)
- 1/2 cup almond butter
- 1/2 cup dry sherry (or substitute with more chicken stock for a non-alcoholic version)
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 bay leaf
- 1 (3.5-ounce) bar dark chocolate, chopped
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vinegar (such as apple cider vinegar)
- Kosher salt and freshly cracked black pepper, to taste
- Fresh cilantro, parsley, or chopped nuts, for garnish
Instructions
- Sear Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season chicken generously with salt and pepper. Sear chicken in batches until golden brown on both sides. Remove chicken and set aside.
- Sauté Aromatics: Add the remaining olive oil and star anise to the pot. Cook until fragrant. Add onion and a pinch of salt, and cook until softened and lightly golden. Add garlic and cook for 2 minutes more, stirring frequently.
- Simmer Chicken in Sauce: Pour in chicken stock, orange juice, almond butter, sherry (or extra stock), tomato paste, chili powder, cocoa powder, and bay leaf. Stir to combine. Return the seared chicken to the pot. Cover loosely and simmer over low heat for 30 minutes.
- Thicken Sauce: Remove chicken from the pot and set aside. Add chopped dark chocolate and cinnamon to the sauce. Increase heat slightly and simmer uncovered for 15 minutes, or until the sauce thickens.
- Finish and Serve: Return the chicken to the sauce and heat through. Stir in vinegar. Taste and adjust seasoning as needed. Garnish with cilantro, parsley, or chopped nuts, and serve immediately with rice, mashed potatoes, or your favorite side dish.
Notes
- Chicken: You can use bone-in, skin-on chicken pieces, but adjust cooking time as needed.
- Almond Butter: Make sure to use unsweetened almond butter.
- Chocolate: Use good quality dark chocolate for the best flavor.
- Spice Level: Adjust the amount of chili powder to your preferred level of heat.
- Make Ahead: The sauce can be made ahead of time and reheated. Add the cooked chicken just before serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 600kcal
- Sugar: 15g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 50g
- Cholesterol: 150mg
