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Chicken/Roast Chicken with Coffee Mole


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Rate this recipe 4.5/5 (2 Votes)
Chicken/Roast Chicken with Coffee Mole 0 Picture


  • 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


Servings 3


Step 1

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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