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Chicken mole and avocado papaya salsa

Chicken mole and avocado papaya salsa
4.9 8 ratings
Prep. 15 min
Total 25 h
6 portions
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Ingredients

Marinade
  • long red chilli deseeded, cut into pieces
    ½
  • ground turmeric
    ½ tsp
  • ground sweet paprika
    1 tsp
  • garlic cloves
    2
  • piece fresh ginger
    2 cm
  • fresh coriander leaves only
    6 sprigs
  • tamari
    20 g
  • maple syrup
    1 tsp
  • extra virgin olive oil
    125 g
  • chicken thigh, skin on and bone in boneless
    6
Mole sauce
  • extra virgin olive oil
    20 g
  • red onion cut in halves
    100 g
  • garlic cloves
    4
  • dried ancho chillies stalks removed
    2
  • carrots cut into pieces (2 cm)
    3
  • celery stalks cut into pieces (2 cm)
    2
  • dried bay leaves
    2
  • ground cumin
    2 tsp
  • ground coriander
    2 tsp
  • ground sweet paprika
    1 tbsp
  • dried oregano
    2 tsp
  • cacao powder
    1 tsp
  • pepitas
    30 g
  • canned diced tomatoes
    400 g
  • hot water
    300 g
  • chipotle chilli
    ½
  • freshly squeezed lemon juice
    1 tbsp
  • Vegetable stock paste
    2 tsp
  • sea salt
    1 pinch
  • ground black pepper
    1 pinch
  • bok choy cut in halves
    3
Salsa
  • papaya (approx. 700 g), skin removed, diced (see Tip)
    1
  • avocado diced
    1
  • freshly squeezed lime juice
    1 tbsp
  • fresh mint leaves only, chopped
    1 sprig
  • red onion finely sliced
    ¼
  • extra virgin olive oil
    1 tsp
  • snow pea sprouts to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 501.2 mg
Protein 36.8 g
Calories 3452.4 kJ / 825.1 kcal
Fat 64.2 g
Fibre 9.4 g
Saturated Fat 13.6 g
Carbohydrates 29.2 g

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