INGREDIENTS

• 2 tbsp vegetable oil
• 6 skinless, boneless chicken thighs
• ¼ tsp ground cinnamon
• 4 cloves
• 2 small chilies
• Salt, pepper
• 1 onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1 x 400 ml can whole Italian tomatoes
• 1 tsp thyme
• ½ tsp ground coriander
• 1 tsp dried oregano
• 250 ml chicken stock
• 50 g raisins
• 1 tsp salt
• 60 g dark chocolate
• 40 g almond flour

HOW TO MAKE IT

1. Heat the vegetable oil in the STAUB Dutch Oven 24 cm. Add the chicken thighs, cloves, chilies, and cinnamon.
2. Brown the chicken on both sides. Once the pieces are nicely colored, set them aside on a plate with the spices.
3. Peel the onion and garlic cloves, then thinly slice them. Add the olive oil to the cocotte and sauté the onion and garlic with the pan juices.
4. Add the coriander, oregano, and thyme. Then stir in the tomatoes, chicken stock, almond flour, raisins, and dark chocolate.
5. Let the sauce simmer over low heat for 15 to 20 min. Stir regularly, gradually breaking up the tomato pieces.
6. Return the chicken thighs and spices to the cocotte. Coat the meat well with the sauce, then season with salt and pepper.
7. Continue cooking over low heat for at least 30 min. Serve with the toppings of your choice.

TIP

For a more indulgent dish, serve the mole chicken with rice or tortillas and finish with fresh coriander, sesame seeds, a few pickled red onions, and a squeeze of lime. A spoonful of sour cream will make it even creamier.