What you will need
- 1 (no. 18) large fresh chicken, cut into 8 pieces
- 1/2 cup (125ml) tequila
- 1/4 cup (60ml) lime juice
- 2 tbs brown sugar
- 1/4 cup finely chopped coriander roots and stems
- 6 garlic cloves, crushed
- 4 long fresh red chillies, halved, seeded
- 1/4 cup sesame seeds
- 1 tbs oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 cinnamon stick
- 4 whole cloves
- 1 tbs fresh oregano
- 1 tbs fresh thyme
- 2 large tomatoes, finely chopped
- 1 Spanish onion, finely chopped
- 2 cups (500ml) chicken stock
- 20g Mexican chocolate or dark (80%) chocolate
- Flour tortillas, to serve
- Steamed rice, to serve
- 1 corn cob, husks and silks removed
- 1 ripe tomato, finely chopped
- 1 tbs lime juice
- 1/4 cup chopped coriander
Place the chicken in a large, shallow glass or ceramic dish. Combine the tequila, lime juice, sugar, coriander and 2 garlic cloves in a jug and pour over the chicken. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Grill & soak
Preheat a grill on high. Place the chillies on an oven tray and place under the grill. Cook for 1-2 minutes or until lightly caramelised. Remove from heat and transfer to a small bowl. Cover with boiling water and set aside for 30 minutes to soak.
Heat a large frying pan over high heat. Add the sesame seeds and cook, tossing, for 2 minutes or until lightly toasted. Transfer to a bowl. Add the oil, paprika, cumin, cinnamon, cloves, oregano and thyme and cook, tossing, for 1 minute or until aromatic. Add the tomato, onion and remaining garlic and cook, stirring, for 5 minutes or until browned slightly.
Place the tomato mixture, sesame seeds, drained chilli and chicken stock in the bowl of a food processor and process until smooth. Transfer to a medium saucepan and place over low heat. Add the chocolate and cook, stirring, for 15 minutes or until sauce thickens.
Preheat oven to 180°C. Place chicken in a roasting pan. Cook in preheated oven for 30 minutes or until chicken is cooked through and golden brown.
Charr, cut, combine
To make the tomato salsa, heat a large frying pan over high heat. Add the corn and cook, turning, for 5 minutes or until tender and charred slightly. Remove from heat and set aside to cool. Use a sharp knife to cut down the length of the corn, close to the cob, to remove the kernels. Combine the corn, tomato, lime juice and coriander in a small bowl.
Place the chicken on serving dishes and drizzle with mole. Serve with the tomato salsa, tortillas and rice, if desired.