Recipe: Chicken with chocolate and chilli mole sauce
Chef Nick Price teams up with SuperValu to bring you these fabulous choc-based recipes
What you'll need
1 medium-sized chicken, jointed (ask your butcher to do this)
2 medium onions, peeled and chopped
2 red and 1 green pepper, chopped
3 garlic cloves, crushed
2 red chillies, deseeded and chopped (if you like it hot leave the seeds in)
40g ground almonds
30g dark chocolate
½ litre chicken stock
Cinnamon stick (or ½ tsp ground)
400g tinned chopped tomatoes
Oil for frying
Season jointed chicken pieces with salt and pepper and a little oil. Roast in the oven at 180°C/350°F/gas 4 for approx 30 minutes.
Put oil in a saucepan over a moderate heat and fry off the onions, peppers garlic and chillies. Add tinned tomatoes, chicken stock, chocolate and cinnamon stick and simmer for 20 minutes. Mix in ground almonds; cook for a further 10 minutes, then remove the cinnamon stick.
The sauce can be used as it is, but traditionally it is puréed, so liquidise the mixture. Season to taste and serve with an avocado, tomato and chilli salad.