Serves 6


18 x chicken thighs – boneless


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


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