South American Mole Curry
A tasty sweet and spicy South American curry with peanut butter and dark chocolate
Mexican mole is not a complicated recipe, it is just slightly time intensive, we promise it is worth it for the flavour! So why not double the recipe for the sauce, chill and freeze down for a quick dinner another night?
Cooking Method
- Pre heat oven to 200c gas 6 180c fan oven. Toss the chicken thighs with a splash of oil and the Puréety Fajita Seasoning. Leave to marinade for 30 mins or overnight
- Place the marinated chicken thighs on a tray and cook for 35-45 mins or until cooked through
- In a deep sided pan, add a little oil, then soften the red onions
- Add the diced jalapenos and stir well, then add the raisins and half of the coriander
- Add the Puréety Chilli con Carne Seasoning and chopped tomatoes. Stir well and then add the water. Simmer for 20 mins
- Add the lime juice, grated chocolate, coriander, honey and peanut butter then leave to cool for a few mins
- Blend using a hand blender or wait until it's cool enough to blend in a table top blender (Be extremely careful when blending hot liquids)
- When the chicken is cooked, serve with rice and the blended sauce, finish with the sesame seeds
Ingredients
- 2tbsp Cooking Oil
- 500g Chicken Thighs , Trimmed
- 50g Raisin
- 2tbsp Peanut Butter
- 1tbsp Jalapeno , Diced - finely
- 25g Dark Chocolate , Grated
- 400g Chopped Tomatoes
- 1each Lime , Juiced
- 300ml Water
- 2each Red Onion , Sliced
- 15g Coriander , Chopped
- 2tbsp Honey
- 1tspn Sesame Seeds
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