Recipe: Endorphin-rush mole sauce
I have tinkered with Ruth's original family recipe by adding saffron, which contains mood-enhancing chemicals, to create a perfect marriage between the endorphin kick of chillies and the slight psychoactive effect found naturally in dark chocolate.
- 2tbs olive oil
- 1 small onion
- 4 garlic cloves
- ½ cinnamon stick
- 1tsp coriander seeds
- 2 large pinches of saffron
- 2tbs raisins
- 4tbs flaked almonds
- Rind of 1 orange
- 475ml chicken stock
- 1 pasilla chilli
- 1 chipotle chilli
- 2 chopped plum tomatoes
- 50g dark chocolate (70% cocoa solids minimum)
- 1 tablespoon peanut butter
Fry the onion, garlic, spices, raisins, almonds and orange rind in the olive oil over a very low heat, until the onions are soft and caramelised (about 10 minutes).
Pour in the chicken stock, chillies and tomatoes, bring to a gentle simmer for 20 minutes, then turn off the heat. Blitz the whole lot together with a hand blender until the sauce is smooth.
Melt the chocolate and peanut butter into the still warm sauce, stirring until totally incorporated. Serve over grilled, poached or roast chicken with fluffy white rice and a green salad.
Recipe taken from RHS Grow For Flavour by James Wong
