• 2 kg chicken pieces

  • 1 brown onion, roughly chopped

  • 3 cloves garlic

  • 3 dried chillies, crushed

  • 1 long red chilli, roughly chopped

  • 1 long green chilli, roughly chopped

  • 1 stick celery, roughly chopped

  • 5 tbsp unsweetened cocoa powder

  • ½ tsp fennel seed

  • 2 tsp mixed spice

  • 3 tbsp tahini paste

  • 2 tbsp pepitas

  • 1 can (400g) chopped tomatoes

  • 200ml red wine

  • 250ml water


  • 1.

    Combine all ingredients (except the water) in a large bowl and marinate overnight.

  • 2.

    Remove chicken from marinade and fry, enough to seal in a frying pan, then place into a preheated oven at 200C for 8-10 minutes.

  • 3.

    Place the marinade into a saucepan, add water and simmer for 20 minutes then blend to smooth paste.

  • 4.

    Remove the sace from the heat and add cooked chicken.

  • 5.

    Serve the chicken mole’ with rice and flat bread.


For more information and recipes from this series, click on the following link

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