With no relation to the blind, burrowing creatures, this wonderful one pot is actually pronounced ‘Mol-ay.’ If you’re a fan of chilli con carne, you’ll love the rich, sweet and smoky flavours that resonate from this stew. Dark chocolate, chipotle chillies, ground nuts and cinnamon all add up to make a unique, piquant dish that will have you running straight back to the kitchen for more chicken mole!
Chicken Mole Ingredients:
- 1 medium free range chicken
- 2 onions
- 1 red chilli, chopped and deseeded
- 3 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 heaped teaspoons chipotle paste
- 2 tbsp almond butter
- 1 handful sultanas
- 1 x 400g can chopped tomatoes
- 40g organic dark chocolate
Chicken Mole How To:
Preheat an oven to 180C. Season the chicken, and roast for half the allocated cooking time (approx 45 minutes). Leave to stand for 10 minutes, then shred the meat with a fork and set aside.
Chop the onions into light strips. In a large, flameproof casserole dish, heat a little olive oil to a medium heat. Add the onion strips and cook for 5 minutes until softened. Add a little more oil, along with the chilli, garlic and spices, and cook for another 2 minutes until aromatic.
Meanwhile, crush the sultanas in a mortar and pestle. Whisk in the chipotle paste and almond butter, then add to the pan. Pour in the chopped tomatoes and 400ml hot water.
Add the shredded chicken to the dish, stir well, then cover with a lid and simmer for 30 minutes. Stir occasionally.
10 minutes before serving, break up the dark chocolate and add to the dish. It should turn a deep brown and thicken slightly. Simmer gently for the 10 minutes, then serve with fresh vegetables and cauliflower rice.