Quick chicken mole

0

Ingredients

  • 2 tbsps olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tbsps chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tin diced tomatoes, drained
  • 1 pepper, chopped
  • 2 chipotle peppers, roughly chopped
  • 1 (280g) tin chicken stock
  • 2 tbsps peanut butter
  • 56g dark chocolate, chopped
  • 1 (2.5kg) chicken, cut into 8 pieces
  • Toasted pepitas (pumpkin seeds), for garnish
  • White rice, for serving

Use imperial measurements

Method

How to make Quick chicken mole

1) Preheat the oven to 180C/Gas 4. Heat the oil in a frying pan over a medium heat. Add the onion and saute until translucent. Add the garlic and spices and continue to saute to toast and develop the flavour.

2) Add the chopped tomatoes, pepper, chipotle chillies, chicken stock, peanut butter and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

3) Sear the chicken in a heavy-bottomed hot frying pan over a medium-high heat until browned on both sides. Add to a casserole dish, cover with the sauce and braise in the oven for 45 minutes to 1 hour.

Serve the casserole over portions of white rice. Garnish with a sprinkling of the pepitas.

Comments