Chicken mole and avocado papaya salsa

Chicken mole and avocado papaya salsa

4.9 7 évaluations

Préparation 15min

Total 25h

6 portions

Ingrédients

Marinade

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

Mole sauce

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

Salsa

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

Niveau

facile

Infos nut. par 1 portion

Sodium 501.2 mg

Protides 36.8 g

Calories 3452.4 kJ / 825.1 kcal

Lipides 64.2 g

Fibre 9.4 g

Graisses saturées 13.6 g

Glucides 29.2 g

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Également présenté dans

A taste of Gwinganna 11 Recettes
Australie et Nouvelle-Zélande

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