Chicken mole and avocado papaya salsa
TM6

Chicken mole and avocado papaya salsa

5.0 (1 rating)

Ingredients

Marinade

  • ½ long red chilli, deseeded, cut into pieces
  • ½ tsp ground turmeric
  • 1 tsp ground sweet paprika
  • 2 garlic cloves
  • 2 cm piece fresh ginger
  • 6 sprigs fresh coriander, leaves only
  • 20 g tamari
  • 1 tsp maple syrup
  • 125 g extra virgin olive oil
  • 6 skin on chicken thighs, boneless

Mole sauce

  • 20 g extra virgin olive oil
  • 100 g red onion, cut in halves
  • 4 garlic cloves
  • 2 dried ancho chillies, stalks removed
  • 3 carrots, cut into pieces (2 cm)
  • 2 celery stalks, cut into pieces (2 cm)
  • 2 dried bay leaves
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp ground sweet paprika
  • 2 tsp dried oregano
  • 1 tsp cacao powder
  • 30 g pepitas
  • 400 g canned diced tomatoes
  • 300 g hot water
  • ½ chipotle chilli
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp Vegetable stock paste
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 3 bok choy, cut in halves

Salsa

  • 1 papaya (approx. 700 g), skin removed, diced (see Tip)
  • 1 avocado, diced
  • 1 tbsp freshly squeezed lime juice
  • 1 sprig fresh mint, leaves only, chopped
  • ¼ red onion, finely sliced
  • 1 tsp extra virgin olive oil
  • snow pea sprouts, to garnish

Nutrition
per 1 portion
Calories
3452.4 kJ / 825.1 kcal
Protein
36.8 g
Carbohydrates
29.2 g
Fat
64.2 g
Saturated Fat
13.6 g
Fibre
9.4 g
Sodium
501.2 mg

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