Tequila Marinated Chicken with Mole Sauce

Janice and I spoke about this a while ago, so I thought this will be my contribution to the Mexico vs South Africa game on Friday, 11th June. That, and I have been meaning to try this…so without further ado…here I give you my:

Tequilla marinated Chicken with Mole Sauce


Chicken cuts of choice – I used drumsticks and wings
½ cup tequila – I used silver, but feel free to use gold tequila
1 lime, juiced
1 teaspoon minced garlic
¼ cup finely chopped cilantro
2 tbsp brown sugar

For the Sauce

2 large tomatoes
1 medium onion, chopped
10 cloves garlic, unpeeled
5 Chillies (add more if you want more heat)
¼ cup sesame seeds
1 tbsp black peppercorns
1 stick cinnamon
4 whole cloves
¼ cup fresh oregano leaves
¼ cup fresh thyme leaves
3 cups chicken stock
4 ½ tbsp vegetable oil
25g dark chocolate, chopped
1 can tomato puree
¼ tsp salt
½ tsp baking soad
¼ cup chopped cilantro


To make the marinade mix tequila, lime juice, garlic, cilantro and brown sugar in a mixing bowl and whisk until the sugar is dissolved. Leave in fridge overnight for the best results, or for at least an hour (if you are in a hurry)

The Mole Paste

Place the tomatoes, onion, and garlic cloves on the baking sheet and bake until slightly caramelized around the edges, mix up the garlic, tomatoes and onion so that the other side can caramelize too. Set aside to cool.

In a large pan over high heat, toast the chilies until lightly browned and the aroma fills the air. Place in a bowl, cover with hot water and allow to sit until softened.

In the same pan, toast sesame seeds and toast until light brown and fragrant. Set aside
Do the same toasting method with the peppercorns, cinnamon stick, cloves, oregano and thyme for a few seconds, just until their fragrant is released. Place in bowl with sesame seeds, set aside

Once the roasted garlic is cool enough to handle, peel add, along with the charred tomatoes and onion, to the bowl of a food processor. Add the seeds and spices. Drain liquid off of the chilies and add these to the processor as well.

Add 1 cup of the chicken stock and puree the mixture until very smooth and thick, scraping down the sides.

In a large deep pot, heat the vegetable oil until very hot. Carefully pour the pureed mixture into the pot and bring the mixture to a boil. Lower the heat so that the mixture simmers, and add chocolate. Cover and cook, stirring frequently, for about 1 hour, or until the mole paste is very thick and flavorful.

The Mole Sauce

Hat oil in a large saucepan over medium-high heat until very hot.

Add the tomato puree and cook for 2 minutes, stirring frequently. Add half a teaspoon on baking soda to puree and cook for a further 2 minutes.

Add the a cup of mole paste and the remaining 1 to 1 1/2 cups of chicken stock and stir to combine well. Cook for 3 to 4 minutes, until the mixture is a nice sauce consistency, add the salt and cook another 2 minutes, and the sauce is thick, smooth and flavorful. Keep warm while you cook the chicken.

Preheated oven to 160 C

Place all the chicken pieces on a lined baking sheet, Cook for about 5 minutes Turn the chicken and continue to roast for an additional 5 minutes, or until the second side is charred.

Reduce the heat to 140 C and continue to cook the chicken until the juices run clear

Serve the chicken immediately, with some of the mole sauce drizzled over the top.

Its very similar to making Green Curry paste…in the sense that its a long process. But let me tell you, so worth it!



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