MEXICAN CHICKEN WICKED MOLE SAUCE, RICE & VEG

625 ● Kettle boiled● Lidded casserole pan, medium heat● Medium lidded pan, medium heat● Liquidizer● Medium frying pan, low heat

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice the carrots and trimmed spring onions, then put into the casserole pan with 500ml of boiling water and crumble in the stock cubes ● Deseed the pepper, cut into 8, then add to the stock with the bacon and thyme sprigs and put the lid on ● Put 1 mug of rice and 2 mugs of boiling water into the medium pan with a pinch of salt and cover with a lid, stirring occasionally

Step 2

Trim and add the spring onions, peeled garlic and chillies to the liquidizer with the cumin seeds, peanut butter, a couple of splashes of boiling water, salt and pepper, then blitz until fine ● Put into the frying pan, boil, then simmer ● Add the chicken, okra and peas to the casserole pan until the chicken is cooked through, replace the lid

Step 3

Scrape the mixture from the frying pan back into the liquidizer and add the chocolate, cocoa, peeled banana and lemon juice, then whiz until silky smooth and season until it’s incredible ● Fluff up the rice, finely slice the chicken and serve with the mole sauce, veg and broth