Chicken & Black Bean Mole

DinnerWeekend DiningBig Group MealsCooking Time >1hr

7 May

Written By Jenna Nelson

Ingredients (makes ~6 portions)

Prep time: 5 mins Cooking time: 1hr+

1 litre of chicken stock
2x 400g tinned black beans
60g smooth peanut butter
15g chipotle paste
1 tsp ground cinnamon
1 tsp ground coriander
3 cloves garlic
50g dark chocolate
15g brown sugar

plus one batch of Chipotle & Lime Pulled Chicken

Method

1. Mix the peanut butter, chipotle paste, garlic, cinnamon, ground coriander & cumin into a paste (you can add a splash of hot water to loosen the peanut butter). Add to a large saucepan, along with the chicken stock. Bring to a bubble over a high heat then reduce to low and simmer for 1 hour.

2. After 30 minutes, add one of the tins of beans & the liquid from the tin to the stock and continue to simmer.

3. Using a stick blender, blitz the liquid into a smooth, thick soup-like liquid. Drain the second tin of beans and add to the pot along with the chocolate & brown sugar and mix well. Simmer for 15 minutes, stirring regularly.

4. Add the pulled chicken and stir through. Cook for a further 10-15 minutes until the chicken is warm through.

Serving Suggestions