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Chicken Mole

Ingredients

  • 1 dried ancho chilli

    Slice the ancho chilli in half; remove the seeds and stalk. Dry fry the two halves in a pan for 1-2 mins until they smell fragrant. Remove from pan, place in a bowl, cover with boiling water and leave to soak. Reserve.

  • 1 onion, chopped

    Moderate heat: fry for 10-15 minutes until golden.

  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1/2 tsp chilli flakes

    Low heat: fry for 2 minutes, stirring continously.

  • 400g chicken, diced

    Moderate to high heat: fry until sealed.

  • Reserved ancho chillies & water
  • 2 garlic cloves
  • 25g raisins
  • 1 tbsp peanut butter

    Blend until smooth; add to the pan.

  • 1 cinnamon stick
  • 1 tbsp lime juice
  • 150ml sour cream

Method

  1. Slice the ancho chilli in half; remove the seeds and stalk. Dry fry the two halves in a pan for 1-2 mins until they smell fragrant. Remove from pan, place in a bowl, cover with boiling water and leave to soak.
  2. Fry the onion over a moderate heat for 10-15 minutes until golden.
  3. Turn the heat down low. Add the spices and cook gently for 2 minutes, stirring all the time.
  4. Add the chicken and fry until sealed.
  5. Whilst the chicken is cooking, place the chillies and liquid into a blender. Add the garlic, raisins & peanut butter, and blend until smooth.
  6. Add the blended chilli sauce to the pan; add the cinnamon stick & lime juice and stir in the sour cream. Bring to the boil, reduce the heat and simmer for 30 mins.

Serve with Coriander and Lime Rice