This easy peanut mole with chicken is perfect for a deliciously nutty Mexican chicken dinner. It's easy to make with lots of sauce and is great served with rice or tacos!
The inspiration for this easy peanut mole with chicken
Recently I've been really enjoying Mexican Food Made Simple by Thomasina Miers. It's a really good book with lots of recipes for salsas and sauces that can be served in different ways. For example with rice, in a tortilla or on tacos.
I love Mexican food and I love moles. This simple peanut mole is slightly adapted from a recipe in the book and is really easy and delicious. If you're a fan of nutty spicy recipes then it's definitely something to try!
What ingredients are in peanut mole?
To make this peanut mole you'll need:
- Unsalted peanuts
- Sesame seeds
- Onion - I've made this with red and brown onions.
- Garlic cloves - Use fresh garlic or a puree
- Spices - ground cloves, ground all spice berries and cinnamon.
- Tamarind puree
- Cider vinegar - can be replaced by red or white wine vinegar.
- Sugar - I use caster sugar but brown sugar also works.
- Chipotles in adobo - These smoky spicy chillies add a lovely depth and spiciness to this peanut mole.
- Chicken - breasts, legs or thighs will all work in this.
How to make this easy peanut mole
This mole is very easy to make. There is a full recipe card further down the page but basically you just:
- Toast the peanuts and sesame seeds first in a dry frying pan.
- Then blitz in a food processor.
- Blitz all the other ingredients (except the chicken) in the food processor.
- Cook the sauce in a large saucepan.
- Add the diced chicken and simmer until done.
How I've simplified this peanut mole sauce
Thomasina Miers recommends roasting the vegetables first before making the mole. Now, I love roasting vegetables but if I'm making this mole for a quick midweek dinner I'll happily skip this step. I just put them in the blender raw and the mole sauce is still absolutely delicious.
What difference does roasting the vegetables make to the mole?
Roasting the vegetables makes the mole sweeter by bringing out the sugars in the tomatoes and onions and intensifying the flavour. I am happy to skip this step for an everyday meal and to be able to say that this really is an 'easy' mole.
However, if you have the time then feel free to go ahead and roast them first.
How else can you adapt this peanut mole?
If you want to make any more changes to this mole sauce you can. Make sure you taste it after blending and adjust any of the ingredients to your taste.
If you want it to be spicier, add more chipotle paste or chillies. If you want more sweetness, add extra sugar.
Can you make it vegetarian?
Yes, an easy and delicious way to serve this nutty mole as a vegetarian meal is to replace the chicken. You could serve it with roasted sweet potatoes or cauliflower instead.
It may not be typically Mexican, but crispy fried tofu would also be lovely with it.
What to serve with chicken and peanut mole
I love this chicken dish with rice as there's a lot of peanut mole sauce and the rice is perfect for soaking it up. Why not try it with the coriander and lime rice that I've served it with in these pictures. It's also great served with tacos or even potatoes.
I also like to add some vegetables to make it a more balanced and colourful meal.
How can you store the leftovers?
This easy peanut mole with chicken keeps well in the fridge for up to three days. Reheat it thoroughly in the microwave or the oven before serving.
Can you freeze it?
Yes,you can also freeze the leftovers. Put it in an airtight container as soon as it has cooled and freeze for up to three months. Ideally defrost in the fridge overnight or if time is short then on the kitchen counter.
More recipes you might like
If you like spicy recipes then do check out my easy spicy midweek meals recipe collection. You might also like one of these Mexican inspired recipes:
Easy Peanut Mole with Chicken
- 180 g unsalted peanuts
- 100 g sesame seeds
- 2 tomatoes
- 1 onion
- 3 garlic cloves
- ½ teaspoon ground cloves
- ½ teaspoon ground all spice berries
- 1 teaspoon cinnamon
- 1 teaspoon tamarind puree
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 2 tablespoon chipotles in adobo
- 600 g chicken breast, legs or thighs diced or left whole
- 500 ml water
- Toast the peanuts and sesame seeds in a dry frying pan, then grind the seeds to a powder in a blender. Remove and put in a bowl.
- Add the tomatoes, onion, garlic, spices, vinegar, chillies, sugar and tamarind to the blender. Blitz then add the ground nuts. Blend again, adding a little water to make a paste.
- Add the paste to the pan. Cook, stirring for about 5 minutes.
- Then add the chicken. Add a little water too if the sauce is too dry.
- Leave to simmer for about 20-30 minutes. If using diced meat it will cook more quickly.
- Serve with rice, potatoes or bread.
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Keep in touch
Do let me know if you make this easy peanut mole or any of my other recipes. I love to get feedback from readers.