Chicken mole

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How to make Chicken mole

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 1:05
  • Total Time : 1:20

Ingredients

  • 1 tablespoon vegetable oil
  • 12 Coles RSPCA Approved Chicken Thigh Fillets
  • 2 brown onions, chopped
  • 2 long fresh red chillies, sliced
  • 3 garlic cloves, chopped
  • 2 tablespoons sesame seeds
  • 1 tablespoon smoked paprika
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 400g can crushed tomatoes
  • 1 cup 1 cup Campbell's Real Stock Chicken, plus extra to serve (optional), plus extra to serve (optional)
  • 50g dark chocolate (preferably 85% cocoa), finely chopped (see Notes)
  • 2 tablespoons Coles Brand Brown Sugar
  • 1/2 cup coriander sprigs
  • Steamed rice, to serve
  • Lime wedges, to serve

Method

  • Step 1 Preheat oven to 200C (180C fan-forced)
  • Step 2 Heat the oil in a large flameproof roasting pan over high heat. Season the chicken and cook, in 2 batches, for 5-8 mins or until well browned all over. Transfer to a plate. Discard fat from pan, reserving 1 tbsp. Heat reserved fat in the pan over high heat. Cook onion, chilli, garlic and sesame seeds for 10-15 mins or until onion is soft and blackens slightly. Add paprika, cumin and ground coriander. Cook for 1 min or until fragrant. Remove from heat. Add tomatoes and stock. Blend or process sauce until smooth. Season.
  • Step 3 Return the chicken to the pan and pour over the sauce. Bake for 25-30 mins or until chicken is just cooked through. Use a slotted spoon to transfer the chicken to a dish and cover to keep warm. Stir the chocolate and sugar into the sauce until melted. Season. Add a little extra chicken stock or water if the sauce is too thick.
  • Step 4 Top the chicken with the sauce and coriander sprigs. Serve with rice and lime wedges.

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