1 person made this
This is a simplified, quite mild version of the classic spicy-hot Mexican recipe, made with chicken, raisins and almonds. Serve with boiled rice and salad.
1 1/2 tablespoons canola oil
1 large onion, chopped
2 garlic cloves, crushed
1 fresh red chilli, deseeded and sliced (optional)
1 tablespoon sesame seeds
500g skinless chicken breast fillets, cut into thin strips
1 1/2 tablespoons mild chilli powder, or more to taste
1/2 teaspoon ground cloves
1 tin (400g) chopped tomatoes
1/3 cup (55g) raisins
150ml chicken stock, preferably homemade
1/4 cup (25g) toasted flaked almonds
2 tablespoon chopped fresh coriander leaves
salt and pepper
sprigs of fresh coriander to garnish
- Heat the oil in a large frying pan over a medium–low heat. Add the onion, garlic, chilli and sesame seeds and cook, stirring frequently, for 10 minutes or until the onion is soft and golden.
- Add the strips of chicken and stir them briefly round the pan to mix with the onion. Sprinkle with the chilli powder and cloves, then add the tomatoes and raisins. Stir well to mix.
- Pour in the stock. Bring to the boil, then reduce the heat to low, cover the pan and leave to simmer gently for 10 minutes.
- Add the almonds and chopped coriander leaves, and mix well. Season to taste. Spoon into a serving dish, garnish with sprigs of coriander leaves and serve immediately.
Altered ingredient amounts.
I added mexican cooking chocholate as a "Real" Chicken Mole has a chili / chocholate style sauce.
- 28 Feb 2009
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