The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mamasita's Chicken Mole

"The chicken mole at Mamasita is a favourite. Would they reveal their secret?"

Robert Pappas, Collingwood, Vic

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

1 (1.6kg) chicken, at room temperature olive oil, for rubbing 2 each small dried ancho and guajillo chillies (see note) 1½ tbsp olive oil ½ onion coarsely chopped 2 garlic cloves, coarsely chopped 1½ tsp sesame seeds ½ tsp dried thyme ½ tsp dried oregano 1/8 tsp ground cloves ¼ tsp ground cumin ¼ tsp ground coriander 1 small bay leaf, very finely chopped 200 ml chicken stock (see note) 2 tsp red wine vinegar 30 gm dark chocolate (70% cocoa), chopped lime juice, toasted sesame seeds, sliced chilli and coriander, to serve


  • 01
  • Preheat oven to 200C and line an oven tray with baking paper. Place chicken on tray, season well inside and out, then rub with olive oil. Roast until juices run clear when thickest part of the thigh is pierced (1-1¼ hours). Rest for 15 minutes.
  • 02
  • Toast chillies in a frying pan over medium heat until fragrant (2-3 minutes). Discard stems, coarsely chop chillies and transfer to a bowl. Cover with boiling water (about 180ml) and set aside for 20 minutes to soften.
  • 03
  • Heat 1 tbsp oil in a small saucepan over medium heat, add onion and garlic and sauté gently until translucent (4-5 minutes). Add sesame seeds and cook until lightly toasted (2-3 minutes). Transfer to a blender. Drain chillies, reserving soaking water and add to blender along with herbs, spices, bay leaf and ¼ tsp freshly ground black pepper, and purée, adding just enough soaking liquid, a little at a time, to form a smooth paste.
  • 04
  • Place remaining oil in a saucepan over medium heat, add chilli paste and fry, stirring continuously, until fragrant (2-3 minutes). Add stock and vinegar, bring to a simmer, then cover, reduce heat to low and simmer gently, stirring occasionally until sauce thickens slightly (20-30 minutes). Remove from heat, add chocolate and stir until melted (1-1½ minutes). Season to taste with salt and a pinch of caster sugar.
  • 05
  • Cut chicken into 4. To serve, pour mole over chicken pieces, season with lime juice to taste and scatter with sesame seeds, chilli and coriander.

Dried ancho and guajillo chillies are available from Mexican food shops Monterey Mexican Foods, (<a href="" target="_blank" ></a>) Herbies Spices and The Essential Ingredient. At Mamasita, the chefs use corn stock for the mole; to make your own, remove the kernels from the cobs and simmer cobs in water. 

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jul 2016

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.