Ingredients

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For the mole:

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• 2 ancho chiles

• 2 tbsp sunflower oil

• 6 bone-in chicken thighs, skins removed

• 2 onions, chopped

• 2 tsp ground cumin

• 1 ½ tsp cinnamon

• 3 garlic cloves, chopped

• 50g raisin

• 2 tbsp smooth peanut butter

• 2 tbsp chipotle paste

• 400g chopped tomato

• 25g Öko-Caribe 80% dark chocolate

• 1 small red onion, sliced into rings

• juice of 1 lime

• 150ml soured cream, to serve

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For the coriander rice:

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• 600g long grain rice

• large bunch coriander, finely chopped

• zest 2 limes and juice of 1

 

Method

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1. Put the ancho chiles in a bowl and add enough boiling water to cover. Leave to soften for 20 mins.

2. Meanwhile, heat the oil in a casserole dish, season the chicken to taste, then brown on all sides. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the cumin and cinnamon and cook for a minute until aromatic.

3. Remove the anchos from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a blender with 4 tbsp of the soaking liquid, the garlic and the raisins. Whizz to a paste, then tip into the dish.

4. Add the peanut butter, chipotle paste, tomatoes and 400ml water. Return the chicken to the dish and season. Cover with a lid and simmer on low heat, stirring occasionally, for 1 hr.

5. Remove the chicken pieces and shred the meat, discarding the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 10-15 mins more. If the sauce looks like it’s getting a little too thick, add some of the ancho soaking liquid or some water.

6. Cook the rice following pack instructions.

7. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve.

8. When the rice is cooked, add the coriander with some lime zest and juice, and mix.

9. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice with soured cream.