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01377 217243

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Grilled Oyster Chicken Legs with Mole Poblano

Ingredients

Serves 4

  • 4 Soanes oyster chicken legs, bone-in, skin-on
  • ¼ tsp salt, pinch of pepper
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp each of smoked paprika, ground cumin and dried oregano
  • ½ tsp chilli powder

For the Mole Poblano:

  • 2 dried ancho chillies, 2 dried guajillo chillies and 2 dried pasilla chillies, all stemmed and seeded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 50g almonds
  • 50g raisins
  • 50g sesame seeds
  • 50g pumpkin seeds
  • ¼ tsp each of ground cloves, ground cinnamon, ground coriander, ground anise and ground black pepper
  • ¼ tsp each of dried thyme, dried oregano, dried marjoram, dried basil and dried mint
  • 500ml chicken stock
  • 2 tbsp vegetable oil
  • Salt and pepper (to taste)

Accompaniments:

  • Blue corn tacos
  • Grilled vegetables (such as bell peppers, courgette, corn on the cob)
  • Lime wedges
  • Fresh coriander leaves

Method

1. Whisk together the olive oil, lime juice, garlic, smoked paprika, cumin, oregano and chilli powder. Season the chicken with salt and pepper, then pour over the marinade. Cover and refrigerate for at least 1 hour, or ideally overnight.

2. For the Mole Poblano, in a dry pan over medium heat, toast the dried chillies for 1 – 2 minutes until fragrant. Transfer to a bowl, cover with hot water and let them soak for 15 – 20 minutes to soften.

3. In the same pan, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomato and cook for 3 – 4 minutes.

4. Drain chillies and blend together with the cooked onion, garlic, tomatoes, almonds, raisins, sesame seeds, pumpkin seeds, cloves, cinnamon, coriander, anise, black pepper, thyme, oregano, marjoram, basil and mint. Add ⅓ of the chicken stock and blend until smooth.

5. Pour the blended mixture back into the pan. Stir in the remaining chicken stock and simmer for 15 – 20 minutes, stirring occasionally, until it has thickened. Season to taste. Add more water or more stock if required.

6. Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 10 minutes per side, or until cooked through and nicely charred.

7. Serve the chicken with the Mole Poblano sauce accompanied by blue corn tacos and grilled corn salad. Garnish with lime wedges and fresh coriander leaves.