Chicken/Roast Chicken with Coffee Mole

Chicken/Roast Chicken with Coffee Mole
Chicken/Roast Chicken with Coffee Mole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 1

    small onion, peeled and cut into quarters

  • 2

    small clove garlic

  • 1

    tbsp olive oil

  • 1/3

    ground chilies

  • 1

    tbsp ground cumin

  • 2

    tbsp toasted sesame seeds

  • 1

    cup chicken broth

  • 1/2

    cup strong-brewed coffee

  • 1

    oz bittersweet chocolate

  • 1/4

    tsp ground cinnamon

  • 2

    tbsp smooth peanut butter

  • 1/2

    tsp kosher salt

  • 1

    (3-3 1/2 pound) whole chicken, rinsed and patted dry

Directions

Preheat oven to 425 degrees. In a food processor, puree onion and garlic. Heat oil in a large saute pan over medium heat. Add onion mixture and cook until warm, about 2-3 minutes. Add remaining ingredients (except chicken) and bring to a simmer. Cook about 10 minutes, stirring occasionally until a very thick paste forms. remove from heat. Place chicken in a small roasting pan and tie legs together; brush with 3-4 tbsp mole, until chicken is completely coated. Cover pan with foil (tented so it doesn't touch the chicken). Roast 1 hour. Remove foil; brush chicken with another coat of mole (be sure to wash the brush before you use it a second time so you don't contaminate the cooked meat). Cook until juices run clear when chicken is pierced in the thick part of the thigh, 15-20 minutes. Remove from oven; let sit for 10 minutes. slice before serving.

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