Slow-cooked Mexican mole uses nut butter and chocolate to add depth to the stew.
2tbsp sunflower oil
8 chicken thighs, bone-in
2 onions, roughly chopped
2tsp ground cumin
2tsp ground cinnamon
2 red chillies, roughly chopped
3 garlic cloves, roughly chopped
2tbsp runny honey
3tbsp nut butter (almond or peanut)
2tbsp chipotle paste
400g can chopped tomatoes
30g dark chocolate, grated
For the red cabbage slaw
1 small red cabbage,
1 shallot, thinly sliced
3tbsp red wine vinegar
Dmall drizzle of olive oil
Dash of Sriracha
6 tortillas, warmed
1 lime, cut into wedges
Heat the oil in a large flameproof casserole, remove the skins from the chicken thighs and season the flesh with salt and pepper. Add to the oil and brown on all sides, then remove to a plate.
Add the onions and cook for 5 minutes, until softened. Add the cumin and cinnamon and cook for a further 1 minute.
Blitz the chillies, 3 tablespoons of water, garlic, honey and raisins to a smooth paste in a food processor, then pour into the casserole. Add the nut butter, chipotle paste and tomatoes, then fill the empty tomato can with water and pour into the casserole. Return the chicken to the casserole and season well with salt and black pepper.
Bring to the boil then turn down the heat, cover and simmer for 1 hour, stirring occasionally.
Remove the chicken thighs and, using a fork, shred all the meat off the bones. Return the shredded chicken to the sauce and add the chocolate. Cook uncovered for another 30 minutes.
Meanwhile, make the red cabbage slaw by mixing the cabbage and shallot together in a bowl. Add the vinegar, oil and Sriracha and mix to combine.
Sprinkle the mole with the sesame seeds and serve with the warmed tortillas and red cabbage slaw, with soured cream and lime wedges on the side.