Classic Mexican dish with a rich sauce made with a mix of spices and chocolate
Grind all spices with a pestle and mortar until obtaining an even mix.
Dice the chicken breasts into 2cm cubes and set aside.
Finely dice the onion and garlic cloves.
Add a tablespoon of oil to a hot pan at low heat and toast the spices for a minute then add onion and garlic, cook until translucent.
Add diced chicken breasts and cook until obtaining a nice golden brown colour.
Add chicken stock and using a spatula scrape the pan to deglaze all flavours from bottom of the pan and cover with a lid, continue to simmer for about 8-10 minutes until chicken is completely cooked.
Add tomato paste, tahini and dark chocolate and continue cooking the sauce until it reaches a thick consistency, adjust seasoning and serve immediately.
Wash the rice and add it to a large pot with the water, garlic clove and a pinch of salt.
Bring to a boil and then reduce heat to a minimum and cover with a lid, continue cooking for about 6-8 minutes.
Finely chop the coriander and squeeze the juice from lime.
Once rice is ready, fluff with a fork and sprinkle the chopped coriander and lime juice.
Place a large spoonful of rice on a plate and the chicken mole on the side with a generous amount of sauce.
Sprinkle with some sesame seeds and serve immediately.
«Try swapping the chicken and make mole with prawns, beef or tofu for an interesting twist»