chicken mole

Chicken Mole Sauce Recipe

Chicken Mole Sauce! Ole Mole!

I can’t tell you how many times I have knocked my guests’ socks off with my chicken mole. Mole (pronounced Mow-Lay) sauce signals the presence of chocolate in the dish. Improbable ingredient combo, simple preparation, amazing dish!

Any of the liquid listed here (Jasmine tea, cranberry juice, or pomegranate juice) will be a great choice for the chicken mole, and will stand up beautifully to the chocolate. Check out my Roast Turkey In Chocolate Jasmine Sauce, and enjoy chocolate-jasmine combos as often as I do!


  • 2 tablespoons olive oil
  • 1 large red onion, chopped fine
  • a dozen serving chicken pieces (thighs, drumsticks, half chicken breasts)
  • 11/2 cups strong jasmine tea, decaf OK (variation: Cranberry or pomegranate juice)
  • Good pinch saffron
  • Good pinch cayenne
  • 6 bay leaves, or 1 teaspoon ground
  • 3 tablespoons tomato paste
  • 1/2 cup semisweet chocolate chips, best quality


Heat the oil in a wide broad bottom pot. Add the onion and saute until translucent. Add the chicken, tea or juice, saffron, cayenne, and bay leaves and bring to a boil. Reduce the heat to medium and cook covered for 45 minutes. Transfer the chicken to a platter. Whisk in the tomato paste and chocolate chips and cook one more minute. Pour the sauce over the chicken and serve hot with rice, noodles or vegetable puree.

6 replies
  1. Michelle
    Michelle says:

    HI Levana!

    If using juice, should it be pure juice (just cranberry juice) or a cranberry juice blend?

    Thank you!

    • Lévana
      Lévana says:

      Michelle, pure is better (unsweetened). Usually, “blend” means around 5% juice, and the rest water, sugar and coloring agents. Who needs it?

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