Chicken Mole

Chicken Mole is a wonderful and flavorful dish but it's a common misconception that this dish is challenging to make. However, with the right balance of spices, quality chicken, and cooking procedure, you'd capture the authentic taste. Where people often go wrong is in the preparation of the mole sauce. They either rush through the process which results in the spices not properly blending, or use the wrong proportions of ingredients. Overcooking or undercooking the chicken is another common mistake. The chicken needs to be cooked just right so it's tender and moist but not dry. To get the most out of your Chicken Mole, always use fresh ingredients and take your time to slow cook the dish. The sweetness of the chocolate and the kick from the spices work best when given enough time to meld together. One trick often overlooked is toasting the sesame seeds prior to grinding them, this will give the mole sauce a more robust flavor. Also, using the right type of chili is important. To make as authentic a mole as possible, use pasilla, ancho and guajillo chilis. A little-known tip is to add a small piece of dark chocolate towards the end of cooking the mole sauce, this can add a wonderfully subtle depth and richness to the sauce.