Chicken Mole

This is a traditional Mexican dish and should contain Poblano chilies, which is a mild chili originated in Puebla Mexico. This dish has a complicated depth of flavour with bitter chocolate or cocoa powder, it is a very simple dish to cook.

Ingredients serve 4

8 chicken drumsticks (1kg)

1 finely chopped onion (200g)

2 tsp minced garlic

1 tsp ground cumin

1 tsp chili powder

2 tsp cocoa powder

1 tsp salt

½ tsp ground black pepper

60 ml water

450 g tinned tomatoes

400 g tomato paste

250 ml chicken stock

60 g toasted almond

1 tbls chopped parsley

Method

Remove the skin from the chicken drumsticks and wipe the chicken dry with kitchen towel. Place them in a bowl and cover with seasoned flour. Put 2 tbls of oil in a large frying pan over medium heat. Cook the chicken for approx. 8 minutes. Turn the chicken until golden brown all over and put aside on a plate. Add the onion, garlic, cumin, chili powder, cocoa powder, salt, pepper and water to the pan and cook for approx. 5 minutes while stirring. Add tomatoes, tomato paste and chicken stock. Bring to the boil and add the drumsticks. Cover the pan and simmer for approx. 45 minutes. Serve with kipfler potatoes, drizzle toasted almonds and chopped parsley.

Note: To make this dish hotter add chopped hot fresh chilies. Serve with rice or pasta instead of potatoes.