Mole is a traditional Mexican dish. Most of the time you will find it with cocoa in it. Mole just means ‘sauce’. This one is very rich and flavourful with seeds, nuts and cream (if you’re worried about the amount of cream, just reduce or thin with a bit of water). You can bet that your guests will probably not have tried this one before! This recipe feeds 12, so if you’ve got a smaller group, just cut the recipe in ½ or make it all and freeze for future meals. If you can’t have dairy us coconut cream!
- 12 whole boned and skinned chicken breasts
- 4 cubes organic chicken bouillon
- 2 cups water
- 2 cups pumpkin seeds
- 1 cup pine nuts
- 1 cup sesame seeds
- 8 whole poblano peppers
- 4 whole onion
- coconut oil
- ¼ cup tamarind paste
- 1 and 1/3 tablespoons chili powder nbsp;
- 1 and 1/3 tablespoons cumin
- 1 teaspoon sea salt
- ¼ cup honey
- 1 and 1/3 tablespoons vinegar
- 1 litre whipping cream (optional)
- 1 bunch fresh parsley
- Put the bouillon cube in with the water and let soak.
- Cut the peppers in half and remove seeds. Place on baking sheet and roast for 15-20 minutes. Let cool and remove skins. Place the pine nuts, pumpkin seeds and sesame seeds in a frying pan and dry roast for about 10 minutes. Stir almost constantly.
- Put pumpkin seeds, pine nuts, sesame seeds, onions, tamarind paste, chili powder, cumin, salt, honey, parsley, water with bouillon cubes and vinegar in the food processor in batches and puree.
- Transfer to a large bowl and stir well.
- In a frying pan with a small amount of coconut oil, brown all the chicken breasts and then bake for 20 minutes to cook through.
- Transfer the sauce into the frying pan where you have just browned the chicken (pouring off any excess oil first). Whisk it around and add the whipping cream.
- Once the sauce has simmered for 10 minutes, you can pour over the chicken and serve!