Roast Chicken Mole

Roast Chicken Mole - Bruno Albouze - THE REAL DEAL

Roast Chicken Mole Recipe.
Serves 6.

1 whole chicken ≈ 4.5lb. (2k)
1 Tbsp (10g) Mole spice blend* or paprika.
*Mole Spice Blend is a hand blended mixture of ancho powder, smoked paprika, brown sugar, sea salt, cumin, cocoa powder, molasses powder, garlic, black pepper, chipotle powder, ginger, oregano, cinnamon and cloves.
3/4 cup white wine Chardonnay
3/4 cup water or chicken stock
A couple of sprigs of rosemary or thyme.

1 Tbsp (15ml) olive oil
4 ounces (120g) chorizo, diced
3/4 onion, chopped
4 ea. garlic cloves, chopped
3 ounces (90g) semi dried tomatoes
2 ea. small bell peppers, chopped
1/2 lemon confit, rinsed, kept whole and finely chopped
1 cup (200g) cooked rice, beans or bulgur
One small rosemay or thyme sprig or a pinch of dry thyme
Salt and pepper to taste.

In a hot skillet, sweat chorizo and olive oil. Add onions and cook for 5 min on medium heat. Add garlic, semi dried tomatoes, peppers and cook for an additional 10 min. Add lemon confit, cooked rice or beans, lemon confit and some of the herbs. Cook for 10 min on low heat. set aside.
Rinse and pat dry chichen in a sanitized sink and cutting board. Chop off knuckles and wings tip and save for stock. Season the whole chicken and cavity generoulsy with salt. Stuff bird’s cavity and seal up using a wooden skewer. Rub bird with olive oil. Dust with Mole spice blend without rubbing it. Place stuffed bird in a large skillet or sautoir or dutch oven. Pour in wine, water, herbs and knuckles and wing tips. Cover with heavy duty aluminum foil and seal well.

In a preheated oven, bottom rack – roast chicken for 50 minutes at 375ºF (190ºC). Remove foil and finish roasting for 30 minutes more or until internal temperature reaches 160ºF (71ºC). Transfer bird onto a clean cutting board and let rest 20 min; internal temp will rise a few more degrees. Meanwhile, pass stock through a sieve; return to the stove. Add more Mole spice blend to taste if desired. Thicken up gravy with 3 tablespoons (45ml) of red wine and 1.5 tablespoon of cornstarch. Swirl some into the boiling stock until velvet texture is reached. Remove stuffing from the chicken cavity. Carve it or serve whole along with stuffing and gravy. Enjoy!

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