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–+ servings
Photo shows chicken with a lustrous dark coating on a plate with sliced cherry tomatoes
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5 from 1 vote

Lacquered Chicken

This easy recipe adapted from Rick Bayless combines molé and chicken in a unique and delicious way. Agave Syrup is used to turn the molé into a smooth and shiny coating for the chicken.
Prep Time10 minutes
Active Time1 hour
Total Time1 hour 10 minutes
Course: Main dish
Cuisine: Gluten Free, Mexican
Keyword: Chicken, Gluten free, Mexican Cooking, Molé
Yield: 4 Chicken Thighs
Calories: 326kcal
Author: 2 Cooks in the Kitchen

Materials

  • 1 1/2 Cup Molé divided
  • 1/4 Cup Agave Syrup
  • 4 Bone in Chicken Thighs skin removed
  • Salt and Pepper

Instructions

  • Preheat the oven to 350 degrees.
  • Put the chicken into a baking dish and sprinkle with salt and pepper. Bake in a 350 degree oven for 50 minutes or until the internal temperature is 165 degrees.
  • In a small saucepan combine 1/2 cup molé and 1/4 cup agave syrup. Simmer on medium low heat for 30 minutes. It should reduce and thicken.
  • Increase the oven temperature to 400 degrees. Spoon the molé mixture over the chicken and bake for 10 minutes.
  • To plate, spoon the remaining cup of original molé onto plates and place the chicken on top.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Serving: 1Thigh | Calories: 326kcal | Carbohydrates: 18g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 868mg | Potassium: 232mg | Fiber: 2g | Sugar: 15g | Vitamin A: 688IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg