S&M Chicken (Smokey Mole’)

Posted on February 25, 2015 | 0 comments

Chipotle Cacao Culinary HoneyHappy Valentine’s Day! This month we’re celebrating love by heating things up with a Culinary Honey that’s a little naughty: Chipotle Cacao.  This honey does not play by the rules. It has a tendency to give you some much-needed S&M spice in your kitchen (smoky and mouthwatering). The dark, smoke-dried chipotle tied up with voluptuously velvety cacao is both unexpected and breathtaking.

Or indulge yourself with a hot chocolate and your honey. And if you want to be bad, whip up a little sweet and spicy cream to go on top. This combination is guaranteed to satisfy all your desires.

This honey knows no safe-words: dare to pair it with every thing!

S&M Chicken (Smokey Mole’) with TheraBee Chipotle Cacao Honey

Prep: 50 min      Yield: 2 servings              Total Time 1 hour 20 minutes


1-2 pounds of whole bone-in skin-on chicken thighs

1/2 tsp whole black peppercorns

1/4 cup of sesame seeds

3 whole cloves

1 whole cinnamon stick

1/4 tsp whole anise

1/8 tsp whole coriander

3 dried guajillo chile peppers

3 tblsp of canola or another light kind of oil (grapeseed for example)

1/8 cup raisins

1/8 cup smoky almonds

1/8 cup pepitas

1 corn tortilla, ripped into pieces

2 Tblsp Chipotle Cacao Honey

1.5 ounces of Mexican Chocolate


In a large pot, cover chicken thighs with water until fully submerged. Season with salt and peppercorns. Simmer covered on low heat until meat is cooked (about 35-40 minutes, or until tender.) Once the chicken is fully cooked and shreddable, place on a plate and keep the broth.

In a dry skillet lightly toast the sesame seeds on medium heat until aromatic and lightly golden. About 5 minutes. Remove the heat, reserving about a tablespoon for garnish. Place the rest in a blender or Cuisinart.

Place the cloves, cinnamon, anise, and coriander into the skillet and toast these to release their oils. About 2-3 minutes on medium heat. Put them in the blender with the sesame seeds.

Over the sink, cut a small hole in the top of each chile, removing the stem. Then tap, and if necessary scrape, all of the seeds out. In a skillet lightly fry the chiles in canola oil for 2 minutes. Place them in a bowl and cover with hot water. Soak them until softened, about half an hour or so.

In the same skillet the chiles were in add raisins, almonds, pepitas, and torn up tortilla to the oil left in the pan. Add more to coat everything if necessary. Toast all items (make sure the tortilla turns golden). Put it all into the blender, in addition to the now softened chiles. Blend into a paste, thinning slightly with broth until thick and smooth (about 1 cup).

Put the sauce into a pot coated with canola oil. Cook the sauce until even thicker, about 5 minutes. Add additional cooking liquid, about 2 cups or so and simmer for 20 minutes. Add chopped up chocolate, Therabee Chipolte Cacao honey, and season to taste with salt, lime zest, and lime juice. Place the chicken into the sauce to heat up. Serve with remaining sesame seeds and warmed corn tortillas.

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