Chicken cooked in a mix of spices and a little dark chocolate is a wonderful Mexican dish known as Mole Poblano. Most mole recipes requires hours of preparation; this microwave version is for those with less time for cooking!
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 bay leaf
6 black peppercorns
1/2 teaspoon ground cloves
1 cup (250ml) passata or tomato puree
1 cup (250ml) chicken stock
1/4 teaspoon fennel seeds
1/2 teaspoon ground cinnamon
1 teaspoon white sugar
3 tablespoons chilli flakes
2 tablespoons sesame seeds
1/2 cup (60g) slivered almonds
1 slice white bread, torn into pieces
40g dark chocolate, grated
One 2kg whole chicken, cut into pieces
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Place butter, onion and garlic in a 3 litre microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.
Mix in the bay leaf, peppercorns, cloves, passata or tomato puree, chicken stock, fennel seeds, cinnamon, sugar, chilli flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes.
Stir in chocolate until it is melted then add chicken pieces, coating each piece with the sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.