Beet Mole With Crispy Chicken Thighs

Give your mole a colorful and flavorful upgrade with beets over perfectly crispy chicken thighs.


  • Mole:
  • 1 tablespoon sesame oil
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  • 2 large red beets, peeled and diced
  • 2 prunes
  • 1/4 cup raisins
  • 1 tablespoon goji berries
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • 1 clove
  • 1 chipotle pepper, canned
  • 1 tablespoon dark chocolate chips
  • 1 cup vegetable stock or water
  • Salt to taste
  • Juice of 1 lime
  • 1 tablespoon vegetable oil
  • 4 chicken thighs, bone in
  • Salt and pepper, to taste
  • Sesame seeds, for garnish


  1. In a medium-sized saucepan, add sesame oil and place on medium-high heat. Add onions and garlic and sweat for 5 minutes. Add beets and the rest of the mole ingredients. Simmer for 20 minutes.
  2. While the sauce is simmering, add just enough vegetable oil to coat a medium pan. Season the chicken liberally with salt and pepper and add to the pan without any heat. Place the pan on the stove and set it on medium-low heat, slowly rendering the fat out of the chicken skin. Pour off chicken fat as it collects in the pan; this will produce an extra-crispy skin.
  3. Cook chicken on one side for 10 minutes, constantly checking the skin to make sure it doesn't burn, but gets crispy. After 10 minutes, flip the chicken over and cook for another 5 minutes. Remove chicken from the pan and let rest for five minutes.
  4. While the chicken is cooking, blend the beet mole in a blender; season with salt and lime juice.
  5. Serve the mole with the chicken and enjoy!