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Roasted Chicken Thighs with Mole
Slow-roasted chicken thighs are topped with Chef Akhtar's fresh take on a Mexican black mole sauce. This mole is rich and complex, with layers of flavor from dried chilis, spices, onions, garlic and dark chocolate. The mole-topped chicken is served alongside a light and fresh quinoa salad full of peppers, zucchini, and corn.
Nutritional facts
Protein
48g
Carbs
73g
Calories
760kcal
Fat
39g
Ingredients
Chocolate, Dark, 60%, Chicken Thigh, Canola and Olive Oil Blend, Yellow Bell Pepper, Corn Tortilla, Extra Virgin Olive Oil, Plum Tomato, Cumin, Red Quinoa, Corn, Golden Raisins, Cinnamon Stick, Cilantro, Garlic, Lemon Zest, Sugar, Onion, Kosher Salt, Ancho Pepper, Guajillo Chile, Black Pepper, Thyme, Tomatillo, Clove, Red Bell Pepper, Pasilla Pepper Powder
Contains soybeans.
Reviews
3.8
Based on 136 reviews
I loved the Quinoa
Janet · 04/21/24
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About Akhtar Nawab Nawab
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.
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