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    Serves 4

  • 4 Chicken joints
  • 2 bay leaves
  • Salt and pepper
  • 6 tomatoes quartered
  • 1 tablespoon oil
  • 1 onion chopped
  • 1 clove of garlic
  • 1 chilli de-seeded and chopped
  • 1 tablespoon Mortimer Chocolate Powder
  • 1 tablespoon sesame seeds
  • 1 tablespoon flaked almonds
  • ½ teaspoon cumin
  • ¼ teaspoon cinnamon
  • 3 whole cloves

Method

Put the chicken pieces in a pan with salt, pepper and bay leaves, just cover with water, bring to the boil, then reduce to a simmer and poach the chicken for 45-60 minutes, depending on the size of the joints. Remove the joints and reserve the stock.

Meanwhile, heat the oil in a frying pan and gently fry the onions, tomatoes and garlic until the tomatoes are soft, about 20 minutes.

Dry fry the sesame seeds, almonds, cumin, cinnamon and cloves until the almonds are a nutty brown colour. Remove from the heat and discard the cloves.

To the tomatoes add the chocolate powder and ½ pint of the chicken stock.

Liquidize together the tomato sauce and nuts and spices.

Pour back into the pan. Add the chicken joints, cover the pan and simmer for 20 minutes.

Serve with rice.

This is my simple version of a classic Mexican dish.









Chicken mole