Chef's Recipes

Mamasita's Chicken Mole

Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.

  • 30 mins preparation
  • 1 hr cooking (plus soaking)
  • Serves 4
  • Print
Mamasita's Chicken Mole
"The chicken mole at Mamasita is a favourite. Would they reveal their secret?"
Robert Pappas, Collingwood, Vic
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  • 1 chicken, at room temperature (1.6kg)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.