Holy Mole-y Basil!
Roast Chicken Thighs with Dark Chocolate Basil Mexican Mole Sauce
1 hour 30 minutes
Serves 4
DinnerMexicanGluten-freeDairy-freeShellfish-freeSoy-free
Herb's take
This is a Mexican-inspired mole with a twist: dark chocolate lends classic depth, but fresh basil brings a floral note you never saw coming. You'll learn the subtle art of blooming spices and coaxing layers of flavor from pantry staples, plus, you get to say 'I made mole from scratch.'
Equipment needed
- Dutch oven
- immersion blender or standard blender
Ingredients
Yield
4
Instructions
- 01Heat oven to 400°F. Pat chicken thighs dry, season both sides with 1 1/2 tsp salt and all the pepper. Place on a rimmed baking sheet and drizzle with 1 tbsp olive oil. Roast for 25-30 minutes until golden and cooked through.
- 02While chicken roasts, heat remaining 2 tbsp olive oil in a Dutch oven over medium heat. Add onion, jalapeño, and remaining 1/2 tsp salt. Sauté until softened, about 5 minutes.
- 03Add the garlic, tomato paste, almonds, and raisins. Cook, stirring, until the garlic is fragrant and almonds are lightly toasted, 2-3 minutes.
- 04Stir in cumin, cinnamon, smoked paprika, and oregano. Cook for 1 minute, just until the spices bloom.
- 05Pour in chicken broth and bring to a simmer. Reduce heat and cook uncovered for 10 minutes, letting the flavors meld.
- 06Remove from heat. Stir in chopped dark chocolate until completely melted.
- 07Add basil leaves and blend everything (carefully) with an immersion blender until smooth, alternatively, use a standard blender in batches. Return the sauce to low heat and simmer 5 minutes more.
- 08Taste and adjust seasoning with additional salt if needed.
- 09Nestle roasted chicken thighs into the hot mole sauce and simmer gently for 5 minutes to marry flavors.
- 10Serve chicken smothered in mole, garnished with extra torn basil. Offer warm corn tortillas alongside for scooping.
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