Quick Chicken Mole

Quick Chicken Mole Quick Chicken Mole

A great dinner for all the family and it's fast and easy to make too!

0 people 30 minutes 5 minutes


  • 100 ml Chicken Stock Cube
  • 3 tbsp Chocolate Chips
  • 1 tbsp Sesame Seeds Toasted
  • 0 - SuperValu Basmati Rice to serve
  • 1 tsp SuperValu Cayenne Pepper
  • 1 tsp SuperValu Chilli Powder
  • 1 tsp SuperValu Cinnamon
  • 1 handfull SuperValu Fresh Coriander
  • 2 cloves SuperValu Garlic
  • 50 g SuperValu Goodness Flaked Almonds Toasted
  • 0 - SuperValu Lime cut into wedges
  • 1 tbsp SuperValu Olive Oil
  • 2 - SuperValu Onion
  • 8 - SuperValu Quality Irish Chicken Thighs boned and skinned
  • 100 ml SuperValu Tomato chopped
  • 0 - SuperValu Whole Black Peppercorns


  1. Preheat the oven to 220˚C - 425°F.
  2. Drizzle the olive oil in a medium saucepan over medium heat.
  3. Add onion and garlic and cook until softened, about 3 minutes.
  4. Stir in the spices, sesame seeds, and almonds and roast, stirring, until fragrant, about 1 minute.
  5. Stir in tomato sauce, chicken stock, and chocolate chips.
  6. Reduce the heat to low and simmer, stirring often, for 5 -8 minutes until the sauce thickens and darkens slightly.
  7. Remove from the heat and add 200ml of water to loosen. Blitz the mixture at this stage if desired for a smoother texture.
  8. Meanwhile, cook the rice as per pack instruction. Add some coriander when cooked.
  9. When the rice is nearly cooked, Pour 4 tbsp of the mole sauce in a bowl add the chicken and combine until coated.
  10. Place the chicken on a baking tray in the preheated oven for 8 -12 minutes until cook through.
  11. Remove from the oven, serve the chicken, sliced with some coriander flavoured rice. Serve with remaining mole sauce and lime wedges.
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