If you’re a fan of chilli con carne, you’ll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate
Prep:30 mins
Serves 6
2 ancho chillies2 tbsp sunflower oil8 bone-in chicken thighs, skins removed2 onions, chopped2 tsp ground cumin1 ½ tsp cinnamon3 garlic cloves, roughly chopped50g raisin2 tbsp smooth peanut butter2 tbsp chipotle paste400g can chopped tomato25g dark chocolate (look for one with at least 70% cocoa solids)1 small red onion, sliced into ringsjuice 1 lime, plus wedges to serve (optional)150ml pot soured cream
STEP 1Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can’t find anchos, grill red peppers until they’re really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.STEP 2Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to 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.STEP 3Remove 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 and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.STEP 4Remove 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 more. If the sauce looks like it’s getting a little too thick, add some of the chilli soaking liquid or some water.STEP 5Cook the rice following pack instructions. 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 and 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, if you like.
