Chicken Mole (chicken in banana-tomato sauce)

Name: Chicken Mole (chicken in banana-tomato sauce)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS flaked almonds; 1 Onion; 2 Garlic cloves; 1 small banana (cook); 1 TABLESPOON Olive oil; 1 package (200 g) strained tomatoes; 50 ml clear chicken stock (instant); 1/4 TEASPOON Pepper and cayenne pepper; 1 TEASPOON ground cumin and cinnamon; 1 TEASPOON Chili powder and cocoa powder; 4 (approx. 500 g) Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Raisins; 1 red chilli pepper; 7-10 Tbsp Chillies and parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS flaked almonds
1 Onion
2 Garlic cloves
1 small banana (cook)
1 TABLESPOON Olive oil
1 package (200 g) strained tomatoes
50 ml clear chicken stock (instant)
1/4 TEASPOON Pepper and cayenne pepper
1 TEASPOON ground cumin and cinnamon
1 TEASPOON Chili powder and cocoa powder
4 (approx. 500 g) Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Raisins
1 red chilli pepper
7-10 Tbsp Chillies and parsley

Directions

1
Roast the almonds in a pan without fat until golden brown. Remove from the pan. Finely dice onion and garlic. Peel banana and crush finely. Fry onion and garlic in hot oil until brown.
2
Banana, strained tomatoes and broth pour on and mix well. Add spices and cocoa and simmer for 10 minutes while stirring. Wash the chicken filet, dab dry and fry in hot oil while turning for about 15 minutes.
3
Season with salt and pepper. Cut the chilli pepper lengthwise, wash and cut into rings. Arrange chicken fillets with sauce on plates. Sprinkle with raisins, almonds and chilli rings.
4
Garnish as desired with chillies and parsley. Parsley rice tastes good with it.