Mexican Mole sauce is a riddle, wrapped in a mystery, inside an enigma. There are regional versions, family versions, historical versions and modern versions…. But all I know is that the ingredient list is often very long and I have not yet undertaken the endeavor to make it! However I often order it whenever I find myself in a Mexican restaurant, as I love the complex flavors. So you can imagine my delight when I received a jar of María Dolores Mole Sauce. Made with all natural ingredients in Mexico, this isn’t the thick canned variety — but rather a light and flavorful ready-to-use Mole sauce. I decided to do a traditional baked chicken in Mole sauce.
As often recommended in recipes, I used dark meat chicken to make this. I picked up some whole chicken legs with thighs, browned them in some spices and oil, covered them with Mole sauce and the juice of a lime, then baked them until bubbly and the sauce was thickened. I served my chicken with Green Rice, made with chicken broth, María Dolores Salsa Verde and cilantro and parsley. Muy delicioso!
- 4 whole Chicken legs (leg and thigh)
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 2 tablespoons oil (for pan)
- juice of 1 lime
- 1/4 cup chopped cilantro
- Handful sesame seeds
- To make Chicken in Mole Sauce:
- Preheat oven to 190C/375F.
- Mix all the spices together in a large bowl or plate.
- Coat the chicken pieces in the spices.
- Place the oil in a large ovenproof frying pan or dutch oven over medium-high heat.
- When the oil is shimmery, add the chicken skin side down and fry until golden brown.
- Turn over and fry 2 minutes more.
- Remove from pan, and skim off all but 1 tablespoon oil.
- Pour in the lime juice and scrape up and stuck on bits.
- Pour in the jar of Maria Dolores Mole Sauce, then add chicken back to pan.
- Place the pan in the oven and cook uncovered for 20 minutes.
- Remove from oven, add cilantro and a sprinkling of sesame seeds, and serve with green rice.