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Chicken peanut mole with coriander rice

A savoury dish with all of our favourite things – peanut butter, chocolate, chilli, coriander and winter spices. Tuck into our chicken peanut mole, and you won’t be able to resist going back in for more.


For the mole
2 tbsp vegetable oil
8 chicken pieces
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 stick cinnamon
2 onions, peeled and chopped
4 cloves garlic, peeled and crushed
2 red peppers, seeded and chopped
2 carrots, peeled and grated
500 ml chicken stock
400g tin chopped tomatoes
3 tbsp peanut butter
2 tbsp cocoa
1 tsp chilli flakes (or to taste)
Salt and black pepper
Lime juice, to taste
Honey, to taste
For the rice
500 ml basmati rice
Handful coriander, chopped

For the mole
1. Heat oil and fry chicken until golden. Add spices, onion, garlic, red peppers and carrots. Fry for 5 minutes, until soft.
2. Add stock and tomatoes and simmer over low heat for 1 hour.
3. Add peanut butter, cocoa and chilli, and season with salt and pepper. Add a squeeze of lime or a drizzle of honey, if needed.
For the rice
1. Bring a pot of salted water to the boil. Add rice and simmer for 12 minutes. Drain in a colander.
2. Add about 2 cm water to a pot that fits under the colander. Place the colander on top and cover. Steam for 10 minutes.
3. Stir the coriander through the rice. Reserve a little to garnish.
4. Serve the mole with the rice and garnish with coriander.

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