Slow Cooked Chicken Mole

Jacob Leung |@jacobfood by Jacob Leung |@jacobfood 17 June 2019

This thick saucy dish is filled with deep spices and tender melt-in-your-mouth chicken. Yum yum!

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Slow Cooked Chicken Mole

Serves 4

Ingredients

2 tsp olive oil
4 cloves garlic, smashed
2 brown onions, chopped
1 tsp True Protein Cacao Powder
2 tsp True Protein Cinnamon Powder
1 tsp cumin powder
1 tsp coriander seeds, ground
1 tsp True Protein Turmeric Powder
2 tsp paprika, smoked
4x chicken thighs
400g can crushed tomatoes
1 Tbsp honey
4x soft tortillas, warmed through
Coriander
1 lime, quartered

Method

  1. Place a large frypan over medium heat. Add the olive oil, garlic, onion, cacao powder, cinnamon powder, cumin, coriander, turmeric, and paprika. Stir until the onions soften the pan is aromatic

  2. Add the chicken thighs to the pan and gently brown on each side. Reduce the heat to low and stir in the tomatoes and honey. Cook covered for 15 minutes. Take off the lid and continue to cook for 30 minutes

  3. Once the mole is cooked, take off the heat and serve immediately with warmed tortillas, coriander, and lime wedges

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