Always check the labels of the products you use.
Method
- 1
Soak the chillies. Put the dried chillies in a bowl, cover them with hot water and leave them for 30 minutes.
- 2
Toast and grind the spices. In a wide pan, warm sesame with anise, cumin, coriander, the peppercorns and the cinnamon quill until they smell fragrant, about 2 minutes. Leave them to cool, then grind to a fine powder.
- 3
Build the sauce. Melt 1 tablespoon of the lard and cook the raisins and almonds until the nuts are toasted and the fruit has plumped, about 5 minutes; tip them into a bowl. Melt another tablespoon of lard in the same pan and cook the tomatoes, garlic, onion and spice powder until they just start to bubble, about 7 minutes. Tip in the drained chillies and the stock, part-cover, and cook gently for 1 hour. Blitz the sauce with the chocolate until smooth, then taste and salt.
- 4
Brown the chicken and bake. Heat the oven to 175°C. Salt the chicken. Melt the remaining lard in a braising dish and brown the pieces on all sides over a high heat, in batches if needed. Pour the mole over, bring it to a gentle bubble, cover, and cook in the oven until the meat is very tender, about 45 minutes. Bring to the table with rice and beans, and finish with coriander and lime.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
82.3 g protein for 1180 kcal = 7 g per 100 kcal, so protein gives about 28% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.6 g per serving
5.2 % of the 50 g daily maximum · 10.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1180 kcal |
| Protein | 82.3 g |
| Carbohydrate | 23.6 g |
| of which sugars | 11.9 g |
| of which free sugars | 2.6 g |
| Fat | 82.6 g |
| of which saturates | 25.1 g |
| Fibre | 4.1 g |
| Salt | 1.26 g |
Protein per 100 kcal
7 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
