Mole Braised Chicken Yield: 4-6 servings Pastry Chef André Marrero of Nantucket Faraway Chocolate | Nantucket, MA

A deep, savory mole built on toasted spices, chiles, and 70% dark chocolate. A measured addition of The Perfect Purée of Napa Valley Mango Purée brings brightness and silkiness, while the brown rice keeps the dish comforting and grounded. This recipe showcases chocolate as the backbone of a savory experience.

Ingredients for Chicken:
• 6 chicken thighs, bone-in, skin-on (about 200 grams each)
• 10 ml. olive oil
• kosher salt and ground black pepper

Ingredients for Mole Sauce:
• 150 ml. The Perfect Purée Mango Puree, thawed
• 60 g. 70% dark chocolate, finely chopped
• 400 ml. chicken stock
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 ancho chile, stem and seeds removed, blistered
• 1 plum tomato, charred or roasted
• 1 tsbp. pumpkin seeds, toasted
• 1 tsp. ground cumin
• ½ tsp. smoked paprika
• 1 small cinnamon stick
• 10 ml. neutral oil
• kosher salt, to taste
• pinch cayenne pepper

Ingredients for Brown Rice:
• 300 g. long-grain brown rice
• 600 ml. water or light chicken stock
• 1 bay leaf
• ½ tsp. kosher salt

Garnish:
Toasted sesame seeds
Fresh cilantro leaves

Method for Brown Rice:
In a medium pot, combine rice, water or stock, bay leaf, and salt. Bring to a boil, cover, reduce heat to low, and cook 30 to 35 minutes, or until tender. Remove from heat, keep covered 5 minutes, then fluff and hold warm.

Method for Chicken:
Season chicken with salt and pepper. In a Dutch oven over medium-high heat, warm olive oil. Place chicken thighs skin-side down and cook until crisp and golden, about 6 minutes. Flip and cook an additional 3 minutes. Remove from pot and set aside.

Method for Mole Sauce:
In the same pot, add neutral oil and sauté onion and garlic until fragrant. Add cumin, smoked paprika, pumpkin seeds, and cinnamon stick; stir 30 seconds. Add tomato, chile, mango purée, and chicken stock. Simmer 10 minutes, then remove cinnamon stick. Transfer mixture to a blender and purée until smooth. Return sauce to the pot and stir in dark chocolate until melted and glossy. Season with salt and a pinch of cayenne.

Method for Braise:
Nestle browned chicken thighs into the mole. Cover and braise at a gentle simmer 35 to 45 minutes, or until tender and sauce coats the chicken.

To Assemble and Serve:
Spoon a bed of warm brown rice onto each plate. Place a braised chicken thigh on top and nappe generously with mole. Garnish with toasted sesame seeds and cilantro leaves. For service, hold the mole gently at a low simmer to avoid breaking. Adjust thickness with a splash of stock if needed. A squeeze of fresh lime at plating adds a bright top note.