Mexican Main: Chicken Mole

Prep: 15 minutes

Cook: 1 hour 25 minutes

Serves: 6 - 8 

2 Tbsp olive oil

1 onion, chopped

3 cloves garlic, chopped

2 Tbsp chilli powder

1 tsp ground cumin

1/2 tsp ground cinnamon

1 can diced tomatoes, drained

1 bell pepper, chopped

2 chipotle peppers, roughly chopped

1.2 cups chicken broth

2 Tbsp peanut butter

56g bittersweet chocolate, chopped

8 chicken pieces

Toasted pumpkin seeds for garnish

1) Preheat oven to 180C. 

2) Heat oil in a saute pan over medium heat.  Add onion and saute until translucent.  Add garlic and spices and continue to saute to toast and develop flavour.  Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.  Simmer for 10 minutes.  Puree and strain until smooth. 

3) Sear the chicken in a heavy bottomed pan over medium-high heat until browned on both sides.  Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.  Garnish with toasted pumpkin seeds and serve with rice. 

Source: Paula Deen - Food Network website