Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 dried guajillo chiles, cored and seeded
- 5 dried pasilla chiles, cored and seeded
- 5 dried ancho chiles, cored and seeded
- Extra virgin olive oil
- 4 large, ripe plum tomatoes, roughly chopped
- 1/2 Spanish onion, roughly chopped
- 4 garlic cloves, quartered
- 1 cup raisins
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon marjoram
- 1 tablespoon black peppercorns
- 1/4 teaspoon cinnamon
- 4 whole cloves
- 1/2 to 3/4 cup chicken stock
- 1 teaspoon salt, plus more to taste
- 1 tablespoon sesame oil or olive oil, plus more to taste
- 1 ounce dark chocolate
Directions
Loosely tear the dried chiles, making sure to discard any remaining seeds.
In a heavy skillet toast all 15 chiles in batches over moderate heat until they release their aroma, 15 to 20 seconds.
Take care not to burn them. Remove them and soak them in water for 15 minutes.
Meanwhile, lightly coat the same skillet with olive oil and saute the tomatoes, onion, garlic and raisins until the skins of the tomatoes begin to peel off and the onion softens, about 5 minutes.
In a smaller pan, heat the dried herbs and spices (cumin through cloves) until they release their aromas, less than a minute.
Place the rehydrated chiles, cooked vegetables, spices, half of the chicken stock and salt into a food processor or blender.
Puree the mixture until is smooth. Strain the sauce through a sieve.
Heat the sesame or olive oil in skillet. Add the mole sauce and stir in the chocolate.
When the chocolate melts, stir in salt and extra broth to desired consistency and taste.
Serve warm with shredded sauted chicken breast.