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grilled chicken legs on top of some peach mole
Kate Ramos

Peach Mole with Grilled Chicken and Chayotes

Summer's ripest peaches make a sweet and spicy mole sauce served with grilled chicken and chayotes. Peach mole tastes better the day after it is made and will keep in the refrigerator for up to a week or in the freezer for up to 6 months.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 cups mole sauce, about 6-8 servings
Ingredients Method

Ingredients
  

For the Mole:
  • 4 large ripe peaches about 1 1/2 pounds, cut in half and pitted
  • 2 tablespoons vegetable oil plus more for brushing
  • 8 ounces fresh yellow chiles such as Hungarian, Manzanita, or Aji
  • 1 small onion peeled and halved
  • 3 cloves garlic peeled
  • 1 1/2 cups broth your choice
  • 2-3 large tomatillos about 4 ounces, husks removed, washed, and quartered
  • 1/4 cup sesame seeds
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon ground cinnamon
  • 1 whole clove
For the Chicken and Chayotes:
  • 3 pounds chicken pieces breast, legs, or thighs or 1 whole chicken cut into pieces
  • 3 chayotes peeled and cut into 1/2-inch thick slices

Method
 

  1. Heat grill or grill pan to high.
  2. Brush peach halves, chiles, onion, and garlic with a little oil to prevent sticking. Place on the grill (you may have to do this in batches) and cook until charred, about 5 minutes. Flip and continue grilling until starting to soften, about 5 minutes more.
  3. Char the garlic in a dry skillet if you are using an outdoor grill to prevent it falling through the grates. Remove ingredients as they cook, for example the garlic will brown much quicker than the onion. Set ingredients aside until cool enough to handle. Once cool, remove stem, seeds, and tough skin from the chiles.
  4. If you are using a charcoal grill, cover grill after you char the veggies to keep the coals hot for grilling the chicken and chayotes.
  5. Now its time to blend. You want to blend all the ingredients until very smooth so the best way to do this is in small batches. Add the charred fruits and vegetables a little at a time with the remaining mole ingredients adding just enough broth with each batch to get the blender moving. Never fill the blender more than half full for each batch. Pour mole into a bowl after each batch and continue until all ingredients have been used.
  6. Heat the 2 tablespoons of oil over medium-high heat in a large frying pan. Once oil is shimmering add mole (careful it will spatter) and stir to "fry" the sauce in the oil. Bring mole to a boil then reduce heat to a low simmer and season with salt. Start with a generous teaspoon of kosher salt and add a little more as needed.
  7. Cook until mole starts to thicken about 15 minutes. If serving mole right away, cover and simmer over very low heat until ready to serve. If you are making it ahead, let cool completely then transfer to a sealed container and refrigerate for up to a week.
To make the chicken and chayote:
  1. Check to make sure grill is still at medium-high heat; adding more charcoal to the grill if necessary.
  2. Coat chicken pieces in a little oil and season generously with salt and pepper.
  3. Place chicken on the grill and cover. Grill over medium to medium-high heat, skin-side down for at least 15 minutes without touching (keep the grill covered).
  4. Turn and continue cooking chicken until cooked through, about 15 minutes more.
  5. Meanwhile, coat chayote slices in oil and season with salt and pepper. Add chayote slices to the grill about halfway through the chicken cooking time. Grill on one side until grill marks form. Flip and cook on the other side until tender (about 15 minutes total).
  6. Remove chicken and chayote from the grill and serve with mole sauce.

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