Chicken mole with red cabbage slaw

Chicken mole with red cabbage slaw

By
From
The Pip & Nut Butter Cookbook
Serves
6
Photographer
Adrian Lawrence

No, don’t worry, no furry blind animals are required for this dish. Mole (pronounced MOH-lay) is a slow-cooked Mexican dish that uses nut butter and chocolate to make a rich stew.

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
8 bone-in chicken thighs
2 onions, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 red chillies, roughly chopped
3 tablespoons water
3 garlic cloves, roughly chopped
2 tablespoons runny honey
50g raisins
3 tablespoons Plain nut butter, almond or peanut
2 tablespoons chipotle paste
1 x 400g chopped tomatoes
30g dark chocolate
sea salt
black pepper

For the red cabbage slaw

Quantity Ingredient
1 small red cabbage, thinly sliced
1 shallot, thinly sliced
3 tablespoons red wine vinegar
Small drizzle olive oil
dash sriracha

To serve

Quantity Ingredient
sesame seeds
6 tortillas, warmed
sour cream
1 lime, cut into wedges

Method

  1. Heat the oil in a large flameproof casserole, remove the skins of the chicken thighs and season the flesh with salt and pepper. Add to the oil and brown on all sides, then remove to a plate. Add the onions and cook for 5 minutes, until softened. Add the cumin and cinnamon and cook for 1 minute.
  2. Blitz the chillies, water, garlic, honey and raisins to a smooth paste in a food processor, then pour into the casserole. Add the nut butter, chipotle paste and tomatoes, then fill the empty tomato can with water and add to the casserole. Return the chicken to the casserole and season well. Bring to the boil then turn down the heat, cover and simmer, stirring occasionally, for 1 hour.
  3. Remove the chicken pieces and shred the meat off the bones, using a fork on a chopping board. Return the shredded chicken to the sauce and grate in the chocolate. Cook, uncovered, for another 30 minutes.
  4. Meanwhile, make the red cabbage slaw by mixing the cabbage and shallot together in a bowl. Add the vinegar, oil and Sriracha and mix to combine.
  5. Sprinkle the mole with sesame seeds and serve with the warmed tortillas and red cabbage slaw, with sour cream and lime wedges on the side.
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