Oooohhh mole mole mole. That delicious Mexican sauce that people either love and hate. Obvi, it’s one of my faves! But let’s be real, making mole sauce at home is a pain in the butt, who wants to roast, grind, and cook 28-or-so ingredients? Nah-ah thanks.
I took the inspiration for mole and I simplified it to make this rub. The rub has the best of both worlds: lots of flavour and takes just a few minutes to make. I did include some cocoa in it, but don’t get weirded out! It adds a nice smokiness to it, it’s not like you’re eating hot cocoa.
The rub can be used on anything, but it works really good on fish! I think pork would also be lovely, and chicken…ok everything.
I combined this recipe for the rub with a fresh israeli couscous to make a wholesome meal that will make your belly quite happy – also – it’s fantastic for entertaining and looks sooooo awesome with all the herbs and pomegranate on top. Very Ottolenghi.
I posted the full recipe for this babe along with a nice wine pairing on La Crema’s Blog.
Recipe created in partnership with La Crema Wines. All views my own.