Ingredients
To poach the chicken
- 2-3 chicken breasts
- 1 small onion, quartered
- 2 garlic cloves, smashed flat with a knife
- 1 small carrot, roughly chopped
- 1 bay leaf
- 1 cinnamon stick
- pinch of black peppercorns
- 2 allspice berries (optional)
For the Mole sauce
- 1 jar of GingerBeard’s Preserves Peanut Mole
To serve:
Pilau rice, corn tortilla and salad
Method
- Put all the ingredients for the chicken into a small saucepan and cover with water. Bring to the boil and simmer gently for about 15-20 minutes with the lid on.
- Reserving the poaching liquid, remove the chicken and place in a small pan and cover with foil to keep warm.
- Meanwhile cook your rice in your preferred way.
- Remove the whole spices and veg and reduce the poaching liquid down by about two-thirds
- Empty the jar of peanut mole into a small saucepan and warm up on a low heat. Gradually whisk in the reduced poaching liquid from the chicken. The sauce should be thick and rich. Reduce down or add water to your preferred consistency.
- Cut the chicken into slices and pour the mole sauce over the top.
- Serve with rice and or corn tortillas
Serves
4 people
Prep Time
15 mins
Cook time
45-60 minutes
Total Time
75 mins
Notes
This recipe uses: