Quick and Easy Chicken Mole with Almonds and Orange Zest
Enjoy this rich, flavorful chicken mole with a hint of chocolate, spices, and a touch of citrus—ready in under 40 minutes!
Equipment
- Saucepan
Ingredients
- 8 chicken thighs skinless, bone-in
- 1 tablespoon peanut oil
- Sea salt and ground black pepper to taste
Mole Sauce
- 1 tablespoon peanut oil
- 1 onion chopped
- 1 ounce dried negro chiles stemmed, seeded, and chopped
- 2 garlic cloves peeled and halved
- 2 large fresh tomatoes pureed
- 2 tablespoons raisins
- 1 ½ ounces bittersweet chocolate chopped
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon coriander seeds
- A pinch of ground cloves
- 4 strips orange peel
- 1/4 cup sliced almonds toasted
Instructions
- Preheat the Air Fryer to 380°F.
- Toss the chicken thighs with 1 tablespoon of peanut oil, salt, and black pepper.
- Cook the chicken thighs in the Air Fryer for 12 minutes; flip them and cook for an additional 10 minutes.
Reserve.
- To make the sauce, heat 1 tablespoon of peanut oil in a saucepan over medium-high heat.
- Sauté the onion, chiles, and garlic until fragrant, about 2 minutes.
- Add the pureed tomatoes, raisins, chocolate, oregano, cumin, coriander seeds, and cloves.
- Simmer until the sauce thickens slightly.
- Place the cooked chicken thighs in a baking pan.
- Pour the mole sauce over the chicken and cook in the preheated Air Fryer at 360°F for 10 minutes or until thoroughly warmed.
- Serve garnished with orange peel and toasted almond slices.
- Enjoy!
Notes & Wine Advice
Wine Advice
Pair this chicken mole with a light red wine like Grenache or a medium-bodied Syrah.
Nutrition values
Calories: 453 kcal | Carbohydrates: 25.1 g | Protein: 47.5 g | Fat: 17.5 g | Sugar: 12.9 g