Chocolate Week Recipe: Chicken with Mole sauce
This recipe is a variation on a traditional chicken made in Mexico. The sauce is flavoured with dark chocolate towards the end which makes it an ideal dish to celebrate #Chocolate Week with.
Serves 2 as a main
2 tbsp sunflower oil
8 chicken thighs
2 onions, chopped
2 tbsp chipotle paste
400g can of tomatoes
3 tbsp cashew butter (Can be replaced with peanut butter or almond butter. We like cashews!)
30g dark chocolate
100 ml orange juice
Handful of flaked almonds
1 tbsp ground cumin
1 tsp cinnamon
Chilli flakes or fresh chilli to taste
Coriander, lime wedges and soured cream to serve
Season the chicken with salt and pepper and fry until it’s golden on both sides.
Remove from the pan and add chopped onions. Wait until translucent (5-10min), add chipotle paste, cumin, cinnamon, cloves, chilli flakes and fry for another 5 minutes until fragrant.
Add orange juice, tomatoes, garlic, nut butter and raisins and blend into a smooth sauce. Return chicken to the dish and cook for an hour. Uncover and reduce the sauce for another 30min.
15min before serving add dark chocolate.
Plate and serve with plenty of coriander, soured cream and lime wedges. You can choose rice or tortillas depending on your preferences.
With thanks to Ania from Coco Chocolate for recipe and image.
Like a chocolate twist in your savory dishes? Why not try some of our other favourite chocolate recipes?