Chocolate is one of the most versatile ingredients in baking—cookies, cakes, pies, ice cream, mousse...you name it! But did you know you can use it in savoury recipes, too?
- Prep time 30 minutes
- Total time 1 hour
- Portion size 4 servings
Season chicken with salt and pepper. Place chicken in large saucepan and cover with water. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer until chicken is
no longer pink inside, 10 to 15 minutes. Transfer chicken to cutting board and let stand for 5 minutes. Using two forks, shred chicken; set aside.
Meanwhile, in separate saucepan, heat oil over medium heat. Add onion and garlic, and jalapeño, if using; cook, stirring occasionally, until softened, 8 to
10 minutes. Add chili powder, coriander, cinnamon and oregano; cook, stirring constantly, about 30 seconds. Stir in passata, broth, raisins and almonds.
Season with salt and bring to boil. Reduce heat and simmer 10 minutes. Remove saucepan from heat; stir in chocolate until melted. Transfer mixture to blender; purée until smooth.
In serving bowl, mix reserved pulled chicken with mole sauce. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days or frozen for up to 3 months.) Spoon chicken mole onto hot tortillas and top with Lime-Marinated Slaw, sliced onion, feta and cilantro. Serve with lime wedges, if using.
Nutritional facts PER SERVING
- Iron 4.6 mg
- Fibre 8 g
- Sodium 875 mg
- Sugars 18 g
- Protein 10 g
- Calories 415
- Total fat 16 g
- Cholesterol 10 mg
- Saturated fat 6 g
- Total carbohydrate 58 g