Mole Pollo
(Chicken with a chocolate sauce – serves 4)
- 8 chicken thighs – skinned
- 2 tsp olive oil
- ½ tsp ground cumin
For the sauce:
- 1 tsp olive oil
- 1 tsp cinnamon
- 1 large onion, finely chopped
- 2 red chillies, chopped
- 125 g ground almonds
- (adjust quantity to taste)
- 3 large tomatoes, chopped
- 500 ml chicken stock
- 2 small tortillas, crumbled finely
- 75 g high cocoa plain chocolate
- 50 g sultanas
- 2 heaped tbs chocolate peppermint – finely chopped
Preheat the oven to 180C, 350F or Gas Mark 4.
Place the chicken thighs into a baking dish and drizzle with the oil, sprinkle over the cumin
and bake in the oven for 45 minutes, cover with a little foil for the first 30 minutes
to keep the chicken from becoming too brown.
Meanwhile make the sauce.
Heat the oil in a medium pan and soften the onion.
Add the almonds, tomatoes, sultanas, tortillas, cinnamon and chillies and continue to cook for a further 10 minutes.
Pour in the chicken stock and simmer for 5 minutes more.
Using a blender, puree to give a smooth sauce.
Return the sauce to the heat, stir in the chocolate and 1½ tbs of the mint,
and stir until the sauce is thick.
Pour a little of the sauce over the chicken and sprinkle with the remaining mint.
Serve with brown rice and the rest of the sauce.