Light cocoa mole chicken with rice and sesame

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Chopped tomatoes150 g
• Onion50 g
• Garlic1 clove
• Almonds10 g
• Raisins8 g
• Unsweetened cocoa powder5 g
• Chili powder1 teaspoon
• Cinnamon1 pinch
• Sesame seeds4 g
• White rice50 g
• Chicken broth150 ml
• Extra virgin olive oil6 g
• Saltto taste

Contains: nuts, sesame, celery, sulphites,

Method

1. Chop the onion and garlic. Heat half the oil in a frying pan over medium heat and fry them with the almonds and raisins for 4–5 minutes, until the onion is golden and the almonds toasted.
2. Tip everything into a blender with the chopped tomatoes, cocoa, chilli powder, cinnamon, chicken stock and a pinch of salt and blend into a thick, smooth sauce.
3. In the same pan heat the remaining oil over medium-high heat and brown the thighs for 3 minutes per side, until golden.
4. Pour the sauce over the chicken, bring to the boil, cover and cook over low heat for 30 minutes, stirring now and then, until the chicken is tender and the mole thick and glossy; add a splash of water if it catches.
5. Meanwhile boil the rice in salted water for the time on the packet and drain; toast the sesame seeds in a dry small pan for 1 minute, until golden.
6. Serve the chicken in mole on the rice, sprinkled with sesame.