Chicken Mole

Chicken Mole with Coriander & Lime Rice

Serves 2



  • 1 ancho chillie, dried
  • 1 onion, chopped
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 350g chicken, diced
  • 2 garlic Cloves
  • 25g raisins
  • 1 tbsp peanut butter
  • 1 cinnamon stick
  • 1 tbsp lime juice
  • 150ml sour cream
  • 12.5g milk chocolate


  • Basmati rice for two
  • Bunch of fresh coriander, chopped
  • Zest of 1 lime, juice of half


  1. Slice the chillies in half; remove the seeds and stalk. Dry fry in a pan for 1-2 mins until they smell fragrant. Remove from pan, place in a bowl and cover with 300ml of boiling water. Soak for at least 20 minutes.
  2. Fry the onion over a moderate heat for 5-10 minutes until golden.
  3. Turn the heat down low. Add the spices and cook gently for 2 minutes, stirring all the time.
  4. Add the chicken and fry until sealed.
  5. Whilst the chicken is cooking, place the chillies and liquid into a blender. Add the garlic, raisins & peanut butter, and blend until smooth.
  6. Add the blended chillie sauce to the pan; add the cinnamon stick & lime juice and stir in the sour cream & chocolate. Bring to the boil, reduce the heat and simmer for 20-30 mins.
  7. Cook the rice according to your prefered method. Whilst cooking, chop the coriandor and grate the lime zest. When the rice is done, drain and add the coriander, lime zest and lime juice.