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Skewered Chicken in Mole Sauce

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“The original for this was clipped out of a newspaper-I've adjusted the spices to suit my taste. I also like to garnish with chopped cilantro.”
READY IN:
9hrs 2mins
SERVES:
6
YIELD:
12 skewers
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan saute onions in the oil until browned.
  2. Add the coriander, aniseed, chili powder, sugar, cinnamon and cloves.
  3. Cook for 2 minutes.
  4. Add tomatoes, P.
  5. B.
  6. ,cocoa powder, 2 cups of the broth, raisins and garlic.
  7. Bring to a boil then reduce to a simmer-stirring.
  8. Taste then season with salt and pepper.
  9. Remove from heat, cool slightly and then puree to smooth.
  10. Use remaining broth if needed.
  11. Set aside about 1/2-3/4 cup for dipping.
  12. Let cool and then marinate chicken for 4 hours in fridge.
  13. Skewer chicken on bamboo skewers and place on an oiled baking sheet.
  14. Bake at 350 for 12-14 minutes.
  15. Serve hot with the reserved dip.

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