Lola Berry’s Chicken Mole (GF, DF)

Serves 4–6
Recipe from The Happy Cookbook by Lola Berry

800 g chicken thighs (skin off, bones in, there’s so much nourishment in the bones)
Salt flakes and freshly ground black pepper
4 Tbsp extra-virgin olive oil
1 red onion, chopped
4 garlic cloves, crushed
6 large tomatoes, chopped
1 red chilli, chopped
1 tsp chilli flakes
125 ml (½ cup) almond butter (I used Peanut butter)
100 g dark chocolate (at least 70% cocoa, I used Lindt)
1 tsp ground cumin
½ tsp ground cinnamon
1C chicken stock
A few sprigs of coriander
2 Tbsp extra-virgin olive oil
A few wedges of lime
Brown rice

3 avocados
¼ bunch of coriander, leaves picked and chopped
Juice and zest of 1 lime
Pinch of ground cumin
4 cherry tomatoes, halved

Season the chicken. Heat the olive oil in a pan over a medium heat, add the chicken and cook for a few minutes until brown on all sides.

Add the onion and garlic and cook until they become translucent, pop your chicken mixture into the slow cooker, add the tomatoes, chilli and chilli flakes, almond butter (or peanut), chocolate, spices, salt and chicken stock. Let this cook gently for up to 4 -6 hours

While this is cooking, scoop the flesh out of the avocados into a bowl, mash with the back of a fork, add the coriander, lime juice and zest, cumin and cherry tomatoes. Season to taste, and spoon it into a serving bowl.

Cook brown rice, dig into the tasty mole (trust me)

With love and light, 
Alex Drew. x

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