No, not the underground animal, but the dish from Mexico. I was intrigued to see one of the Top Chef Masters (maybe the winner, not sure?) make a MOLE. Now, I have heard of it, never knowing whether to call it "mole-ay' or "mole". I googled it, and came up with a Chicken Mole recipe, which I have been able to adapt to the things available in New Zealand. (mainly substituting Kumera for Plantain).
ANNA'S KIWI MOLE
Buy one big chicken, and piece it. Poach in water to cover with 3 cloves of garlic, smashed, 2 tomatoes, 1 sprig oregano and half an onion, chopped. Poach for half an hour.
Make the Sauce:
In a little oil, lightly fry: 2 fresh chillis (or dried ones), or more to taste, 3 tortillas ripped up, and 1 kumera chopped into small squares. Fry till golden and fragrant. Put in 1 can tomatoes, the other half of the onion, chopped, 4oz dark bitter chocolate (I used Whittakers), 3T sesame seeds, a grinding of black pepper and 1/2t cinnamon. Cook gently till everything is soft. Whizz with the whizz stick.
Take the chicken out of the stock and remove meat from bones, add to the sauce. Add some poaching liquid if it is too thick. Heat for about 10 mins then serve on rice.
As an aside, went to the Polytech orchard today with a friend and picked nectarines and apples and a few plums....