Serves 6
Ingredients
18 x chicken thighs – boneless
sauce
500ml chicken stock
1 diced onion
2 dried ancho chillies
3 red chillies
1 tsp chilli flakes
3 slices white bread, toasted
8 plum tomatoes
50g flaked almonds
2 tsp dried cumin
1 tsp dried thyme
4 cloves
4 all spice berries
1 cinnamon stick
125g chopped dark chocolate
tbs raisins
For the rice
4 spring onions
1 clove chopped garlic
200g jasmine rice
450ml chicken stock
bunch coriander
70g spinach
50ml white wine vinegar
50g butter
50g peas
Method
1. Rice – gently fry the onion, garlic for 5 mins
2. Add the rice, stir well, add the stock, bring to the boil, cover and simmer for 15 mins. Take off heat, stir in peas and butter and leave to stand 5mins
3. In a processor blend the spinach, coriander and vinegar
4. Stir in to the rice, serve in a big bowl,
5. Mole – soak the ancho chilli and the bread in stock for 5mins
6. Dry fry the toms, cut in half until blackened
7. Gently fry the onionin oil for 5mins
8. Add everthing to the pan, bring to the boil and simmer 8mins
9. Remove the whole spices and blend until smooth
10. Chicken – seaon and then fry for 5mins until the skin is nicely goden. Bake at 180c for about 20 mins
11. Serve with rice, sauce and coriander, lime and sour cream
