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Chicken Legs With Easy Mole Sauce

The first time I tasted mole, I was a young chef working in Oaxaca, Mexico. The family I was staying with had been preparing the sauce for days, grinding spices and chiles by hand on a metate. The depth of flavor – smoky, sweet, spicy, and complex – was unlike anything I had ever experienced. While that experience was an epic undertaking, this recipe offers a fantastic and more accessible way to enjoy mole flavors at home, perfect for weeknight dinners featuring juicy, tender chicken legs.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6
Yield: 6 chicken legs
Dietary Type: Gluten-Free (check broth ingredients)

Ingredients

2 large onions, chopped
3 tablespoons vegetable oil
½ teaspoon coriander seed
½ teaspoon anise seed
3 tablespoons chili powder
2 teaspoons sugar
¾ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter
3-4 cups chicken broth, divided use
1 (15 ounce) can diced tomatoes, drained
2 tablespoons raisins
3 garlic cloves, minced and mashed to a paste with ¾ teaspoon salt
12 chicken legs
Salt and pepper to taste
Sesame seeds, for garnish (optional)
Cooked rice, for serving

Equipment Needed

Large, heavy skillet
Mortar and pestle or spice grinder
Broiler pan with rack
Blender or food processor

Instructions

Begin by preparing the mole sauce. In a large, heavy skillet, sauté the chopped onions over moderately high heat until they are golden brown, stirring occasionally to prevent burning. This should take about 8-10 minutes.
While the onions are cooking, prepare the spices. In a mortar, crush the coriander seeds and anise seeds using a pestle. Alternatively, use a spice grinder to grind the seeds into a fine powder.
Once the onions are golden brown, stir the ground coriander and anise into the skillet, along with the chili powder, sugar, cinnamon, and ground cloves. Cook the mixture over medium heat, stirring constantly, for about 1 minute until fragrant. This step helps to bloom the spices, enhancing their flavor.
Next, stir in the unsweetened cocoa powder, peanut butter, and 2 cups of the chicken broth. Then, add the drained diced tomatoes, raisins, and the garlic paste (minced garlic mashed with salt).
Simmer the sauce, loosely covered, stirring occasionally to prevent sticking, for 20 minutes. This allows the flavors to meld and deepen. If the sauce becomes too thick, add a little more chicken broth.
While the sauce is simmering, prepare the chicken legs. Pat the chicken legs dry with paper towels and season them generously with salt and pepper on all sides.
Preheat your broiler. Place the seasoned chicken legs on an oiled rack of a broiler pan, skin side up. Broil for approximately 10 minutes, or until the skin begins to brown. Turn the chicken legs and broil the other side for another 10 minutes, or until golden brown. Keep a close eye on them to prevent burning; broilers can vary in heat intensity.
Once the mole sauce has simmered for 20 minutes, remove it from the heat and allow it to cool slightly. This will make it safer to blend.
In a blender or food processor, carefully puree the sauce in batches, adding the remaining chicken broth as necessary to achieve a smooth, pourable consistency. Be careful when blending hot liquids; start with the blender on a low speed and gradually increase to high.
Transfer the pureed mole sauce back to the skillet. Add the browned chicken legs to the sauce, ensuring they are mostly submerged.
Simmer the mixture, loosely covered, for 30 minutes, or until the chicken legs are cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
Serve the chicken legs with the mole sauce over cooked rice. Sprinkle with sesame seeds for garnish, if desired.

Expert Tips & Tricks

Spice Level Adjustment: Adjust the amount of chili powder to control the heat level of the mole sauce. Start with less and add more to taste.
Peanut Butter Alternative: If you have a peanut allergy, substitute almond butter or sunflower seed butter for the peanut butter.
Make-Ahead Mole: The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great way to break up the cooking process. Simply reheat the sauce before adding the chicken.
Broiling Variation: For a crispier skin, broil the chicken legs for a few minutes longer, keeping a close watch to prevent burning.
Spice Freshness: For the best flavor, use freshly ground spices whenever possible. If using pre-ground spices, make sure they are not stale.
Thickness Control: If you prefer a thicker mole sauce, simmer it uncovered for the last 10 minutes to allow some of the liquid to evaporate.

Serving & Storage Suggestions

Serve the chicken legs hot, drizzled generously with the mole sauce, over a bed of fluffy rice. Garnish with sesame seeds or a sprinkle of chopped cilantro for added flavor and visual appeal.

Leftover chicken legs and mole sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in the sauce in a skillet over medium heat, or microwave until heated through. You can also freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	810 kcal	N/A
Calories from Fat	466 g	58%
Total Fat	51.8 g	79%
Saturated Fat	13.3 g	66%
Cholesterol	277.2 mg	92%
Sodium	1155.1 mg	48%
Total Carbohydrate	19 g	6%
Dietary Fiber	4.3 g	17%
Sugars	9.3 g	37%
Protein	66.5 g	132%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spicy Mole: Add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the sauce for a spicier kick.
Vegetarian Mole: Substitute the chicken legs with firm tofu or roasted vegetables like sweet potatoes and cauliflower.
Mole Poblano Inspired: Add 1 ounce of Mexican chocolate (such as Ibarra or Abuelita) to the sauce for a richer, more authentic mole poblano flavor. Reduce the sugar slightly to balance the sweetness.
Nut-Free Mole: Replace the peanut butter with tahini (sesame seed paste) or sunflower seed butter for a nut-free version.
Chicken Thighs: You can easily substitute chicken legs with chicken thighs for a similar result. Adjust cooking time as needed.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in, skin-on chicken breasts instead of legs?
A: Yes, you can use chicken breasts. Reduce the initial broiling time, as they cook faster than legs. Ensure the internal temperature reaches 165°F (74°C) during simmering.

Q: What if I don’t have coriander or anise seeds?
A: While these spices add depth, you can omit them. Consider adding a pinch more cinnamon or cloves to compensate for the missing flavors.

Q: Can I use canned crushed tomatoes instead of diced tomatoes?
A: Yes, crushed tomatoes work well as a substitute. The texture of the final sauce will be slightly different, but the flavor will be similar.

Q: The mole sauce is too bitter. How can I fix it?
A: A touch more sugar or a splash of apple cider vinegar can help balance the bitterness. Taste and adjust as needed.

Q: Can I make this in a slow cooker?
A: Yes, you can transfer the sauce and browned chicken legs to a slow cooker and cook on low for 4-6 hours, or until the chicken is tender.

Final Thoughts

This recipe for Chicken Legs with Easy Mole Sauce is a delicious and approachable way to experience the complex flavors of mole in your own kitchen. While it may not be a traditional, multi-day preparation, it captures the essence of mole with its rich blend of spices, chocolate, and chiles. Don’t be afraid to experiment with the ingredients and make it your own. I encourage you to try this recipe, share it with your loved ones, and let the warm, inviting flavors transport you to the heart of Mexico. Consider pairing it with a side of Mexican rice and a refreshing margarita for a complete and unforgettable meal.

Chicken Legs With Easy Mole Sauce Recipe