Quebecois Maple Mole

Ingredients

In this Quebecois adaptation of the traditional Mexican mole, the key difference lies in the incorporation of maple syrup, a quintessential ingredient in Quebec's cuisine. The sweetness of the maple syrup adds a unique flavor profile to the dish, complementing the smoky and spicy elements of the original mole. This adaptation pays homage to the culinary traditions of both Mexico and Quebec, resulting in a harmonious fusion of flavors. We alse have the original recipe for Mole, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 dried ancho chilies, stemmed and seeded 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1/2 cup (120ml) maple syrup 1/2 cup (120ml) maple syrup
• 1/4 cup (60g) unsweetened cocoa powder 1/4 cup (60g) unsweetened cocoa powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 ounce (30g) dark chocolate, chopped 1 ounce (30g) dark chocolate, chopped
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• Toasted sesame seeds and fresh cilantro, for garnish Toasted sesame seeds and fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 18g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   In a separate bowl, soak the dried ancho chilies and guajillo chilies in hot water for about 15 minutes until they soften. Drain the chilies and remove the stems and seeds.
3. 3.
   In a blender or food processor, combine the soaked chilies, chicken broth, maple syrup, cocoa powder, ground cinnamon, ground cumin, ground cloves, ground allspice, ground nutmeg, salt, dark chocolate, and apple cider vinegar. Blend until smooth.
4. 4.
   Pour the blended sauce into the saucepan with the sautéed onions and garlic. Stir well to combine and bring the mixture to a simmer.
5. 5.
   Add the chicken breasts to the sauce and simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the chicken breasts from the sauce and shred them using two forks.
7. 7.
   Return the shredded chicken to the sauce and simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Quebecois Maple Mole over rice or with warm tortillas. Garnish with toasted sesame seeds and fresh cilantro.

Treat your ingredients with care...

• Maple syrup — Choose a high-quality, pure maple syrup for the best flavor. Avoid using maple-flavored syrups, as they may contain artificial additives.
• Dried chilies — If you prefer a milder heat, you can reduce the number of chilies or remove the seeds before using them in the recipe.
• Dark chocolate — Opt for a dark chocolate with at least 70% cocoa content to enhance the richness of the mole sauce.

Tips & Tricks

• For a vegetarian version, substitute the chicken with roasted vegetables like sweet potatoes, bell peppers, and zucchini.
• Adjust the spiciness of the mole by adding more or fewer chilies according to your preference.
• Make a larger batch of the mole sauce and freeze it in portions for future use.
• Serve the Quebecois Maple Mole with a side of traditional Quebecois poutine for a delicious fusion meal.
• Experiment with different proteins such as turkey or pork to create variations of this Quebecois Maple Mole.

Serving advice

Serve the Quebecois Maple Mole over a bed of fluffy white rice or with warm tortillas. Accompany it with a fresh green salad or steamed vegetables to add a refreshing element to the meal.

Presentation advice

To present the Quebecois Maple Mole, place a generous portion of the mole sauce with shredded chicken on a plate. Sprinkle toasted sesame seeds and fresh cilantro over the top for an added touch of color and texture. Serve with a side of rice or warm tortillas.