Chicken/Roast Chicken with Coffee Mole
By latin1
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
Details
Servings 3
Preparation
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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