Chicken and pinto bean mole

recipe

Chicken and pinto bean mole

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Mole (pronounced mo-lay) is a Mexican sauce with chocolate. Chicken thighs are ideal for this dish as they stand up well to long, slow cooking, but you could use drum sticks as well. Serve with warmed flour tortillas and guacamole piled onto Little Jem lettuces

Ingredients

2 onions, sliced
1-2 red or green chillies, deseeded and chopped
2 cloves of garlic, crushed
8 chicken thighs
2 Tbsp olive oil
1 x 400g tin tomatoes
1 x 400g tin pinto beans, drained
salt and pepper
50g / 1 3/4 oz good quality dark chocolate, broken into chunks

Serves: 4

Directions

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Preheat the oven to / gas mark Heat the oil in a large oven proof casserole and brown the chicken thighs until well coloured. Remove and set aside.
Fry the onion in the remaining oil until softened and golden, then add the garlic and chilli and fry for another minute.
Stir in the tomatoes and beans, season with salt and pepper and bring to a simmer. Swish out the tomato tin with about mls of water and add to the pan. Stir in the chocolate until it melts then lay the chicken thighs in the sauce.
Cover the casserole with a lid and cook in the oven for hour.

Source: Terry Farris