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Crispy Pan-Fried Chicken Al Mole with Toasted Almonds

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A quick and easy Mexican-inspired recipe featuring crispy pan-fried chicken thighs smothered in a rich, nutty mole sauce and topped with toasted almonds for a satisfying crunch.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680 g)
  • Salt and pepper, to season
  • 1/2 cup (60 g) all-purpose flour (or almond flour for gluten-free)
  • 3 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 cup (240 ml) chicken broth
  • 3 tablespoons tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon smooth peanut butter
  • 1 teaspoon honey or agave syrup
  • 1/3 cup (40 g) sliced almonds, toasted
  • A handful of fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. Place the all-purpose flour in a shallow bowl and dredge each chicken thigh in the flour, shaking off excess.
  3. Heat a dry skillet over medium heat and toast the sliced almonds, stirring frequently, until golden and fragrant (about 3-4 minutes). Transfer to a bowl and set aside to cool.
  4. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  5. Stir in the minced garlic, cumin, cinnamon, smoked paprika, and cayenne pepper. Cook for another minute until spices bloom.
  6. Add tomato paste, cocoa powder, peanut butter, honey, and chicken broth. Mix thoroughly and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until sauce thickens and deepens in color.
  7. In a separate large skillet, heat vegetable oil over medium-high heat. Once shimmering, add the coated chicken thighs and cook for 5-6 minutes per side until golden brown and crispy. Ensure internal temperature reaches 165°F (74°C).
  8. Transfer the crispy chicken to the skillet with the mole sauce, spoon some sauce over each piece, and simmer together for 2-3 minutes to marry flavors.
  9. Plate the chicken, drizzle with extra mole sauce if desired, and sprinkle generously with toasted almonds and chopped cilantro.

Notes

Dry the chicken thoroughly before flouring to ensure crispiness. Use a digital thermometer to check doneness. Toast spices in the pan to enhance flavor. If sauce thickens too much, add more chicken broth or water. For smoother sauce, blend briefly with an immersion blender before adding chicken. Reheat leftovers gently to maintain crispiness.

Nutrition

Keywords: chicken mole, pan-fried chicken, toasted almonds, Mexican recipe, quick dinner, mole sauce, crispy chicken

Find it online: https://goldensimmer.com/crispy-pan-fried-chicken-al-mole-recipe-with-toasted-almonds-easy-and-delicious/