Sunday, 17 February 2013


After indulging ourselves in Mexican cuisine - while visiting Monterrey, for only 3 days - to mark the 1 month off Mexican food (coincidentally on Valentine's Day), it was time to celebrate.

I really wanted to make a 'pollo con mole' that's mole chicken. So I asked my friend Lalo for some advice, he said "If you want to make it you can, but just so you know, most people in Mexico use mole from a jar." Normally I don't like to do this, but looking at a recipe I realised that, the jar is the way to go.

If you want to attempt - go for it, and please tell me how you go - here's a great mole recipe to follow, but it's not the easiest! 

Don't get scared, I'm giving you the FULL dinner run down. Sides, salads and all!

Mole Chicken (serves 4)

  • 4 x chicken breasts 
  • 4 tbs olive oil
  • 1 tbs crushed garlic
  • 1 tbs Mexican spices
  • 1/2 dried habanero chili 
  • Juice of one lime  
  • 4 tbs mole sauce

Sweet potato chips
  • 1 x sweet potato, chopped into chip
  • 2 tbs oil 
  • Salt and pepper

  • 1 can of corn
  • 3 x tomatoes, diced
  • 1/3 cup coriander (cilantro), chopped 
  • 2 x shallots, chopped 

  • 2 x zucchinis, shaved 
  • 1 can of black beans, drained and rinsed
  • Lettuce leaves
  • Guacamole
  • Ricotta Salata, garnish  
  1. Follow instructions to make mole sauce. 
  2. Pre-heat oven to 250C (410F). 
  3. Mix the chicken marinade together, pour over chicken breasts - either use a bag to coat the chicken, or dip into a bowl. 
  4. Place the chicken on a lined baking tray and put in to oven for 40-50mins (depends on your oven). 
  5. Add the cut sweet potato to a plastic bag, add the oil, salt and pepper and shake. 
  6. Line the chips on a lined baking tray (you may need two trays).  Cook for roughly 45-50mins. Keep an eye on them. 
  7. To make the salsa, combine all ingredients into a bowl. Season with salt and pepper. 
  8. For the zucchini, shave with a vegetable grater. Only grate until the middle spongy part of the vegetable. 
  1. Place the chicken on a plate. Pour mole over the center of the chicken. Sprinkle with sesame seeds or pumpkin seeds. 
  2. Grate ricotta salata over the black beans.
  3. Put the salsa in a bowl. 
  4. Season the chips again and put in a bowl.
  5. Add the grated zucchini to a large bowl. 
  6. Put the lettuce leaves in a bowl. 
  7. Serve with Mexican salsas and guacamole.  
NB: I've been trying to stay on the healthy side so no tortilla wraps or chips (hence the lettuce and zucchini), but don't let me stop you! Enjoy it.

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