Thanks to Joanne Hay Chief Executive of Power 2
for her amazing Chicken Mole and Coriander Rice recipe. Power2 is a leading youth development charity who believe that there is no greater cost to society than unfulfilled potential and aim to give young people the power to build a better future. Power2 programmes develop crucial life skills, improve confidence and boost self-esteem and nurture the assets, talents and abilities all children possess. Also a big meetingsclub, thank you to Executive Assistant Jennifer Smith who not only supports Joanne, but is also the ‘powerhouse’ and inspirational chair of the Charity PA Network – check out their great work on Twitter: https://twitter.com/CharityPANet
2 ancho chillies
2 tbsp sunflower oil
8 bone-in chicken thighs (or breast), skins removed
2 onions, chopped
2 tsp ground cumin
1½ tsp cinnamon
3 garlic cloves, roughly chopped
1 yellow pepper, 1 green pepper, sliced
2 tbsp smooth peanut butter
2 tbsp chipotle paste
400g can chopped tomato
25g dark chocolate (at least 70% cocoa solids)
1 small red onion, sliced into rings
juice 1 lime, plus wedges to serve (optional)
150ml pot soured cream
600g long grain rice
large bunch coriander, finely chopped
zest 2 limes and juice of 1
Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins.
Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. Do this in batches so you don’t overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes, black beans, peppers and 400ml water. Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.
Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins. If the sauce looks like it’s getting a little too thick, add some of the chilli soaking liquid or some water.
Cook the rice. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander, lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges.