Prep: 30 mins
Cook: 2 hrs
|Mexican Chicken Mole|
2 ancho chillies or large red chilli peppers
2 tsp hot smoked paprika (if using chilli peppers)2 tbsp chipotle paste (plus one extra tbsp if using chilli peppers)
2 tbsp sunflower oil8 chicken thighs, skinless
2 onions, chopped
2 tsp ground cumin
1½ tsp cinnamon
3 garlic cloves, roughly chopped
2 tbsp smooth peanut butter
400g can chopped tomatoes25g dark chocolate (at least 70% cocoa solids)
1 small red onion, sliced
juice 1 lime, plus wedges to serve (optional)
150ml pot soured cream
For the coriander rice
600g ricelarge bunch coriander, finely chopped
zest 2 limes and juice of 1
1. If you can't get ancho chillies, halve the red chilli peppers and grill them until the skins start to go black. Allow to cool and then peel the skin off and mix with the extra 1 tbsp chipotle paste and hot smoked paprika. Then whizz as described in step 2. Otherwise, put the ancho chillies in a bowl and add enough boiling water to cover. Leave to soften for 20 mins. Meanwhile, heat the oil in a casserole dish, season the chicken, then brown on all sides. Do this in batches. Remove the chicken to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
3. Add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it’s getting a little too thick, add some of the chilli soaking liquid or some water.
4. Cook the rice. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges.