- Home
- Recipes
- Meat and poultry
- Guinea fowl mole
Guinea fowl mole
Published: March 25, 2015 at 3:05 PM
Save recipe
serves 4
Total time: 1 hr and 45 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
If you've never tried this Mexican one-pot before then this is a simple and delicious recipe that is sure to get you hooked. Chipotle chillies provide the heat, dark chocolate smooths the flavour and turns guinea fowl into a special dish for entertaining. Serve with lime-spiked rice and extra lime on the side.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
2 dried ancho chillies
-
sunflower oil
-
1 guinea fowl
jointed and skin removed
-
2 onions
chopped
-
2 tsp ground or cumin
-
1½ tsp ground cinnamon
-
2 cloves garlic
-
50g raisins
-
50g almonds
skin left on
-
1 tbsp chipotle paste
-
400g tin chopped tomatoes
-
400ml chicken stock
-
25g (80% cocoa solids at least) dark chocolate
-
4 limes
2 zested and juiced
-
to serve cooked rice
-
1 small red onion
thinly sliced
-
r 1 tbsp golden caster suga
-
a handful coriander
Nutrition: per serving
- kcal512
- fat26.7g
- saturates0g
- carbs29.9g
- sugars0g
- fibre5g
- protein37.5g
- salt0.7g
Ad
Method
-
step 1
Put the chillies in a bowl and add enough boiling water to cover. Leave for 20 minutes.
-
step 2
Meanwhile put 2 tbsp oil in a large pan or casserole dish and brown the guinea fowl joints well all over. Put on a plate and add the onions to the pan to soften them. Stir in the spices for a minute.
-
step 3
Lift the chillies out of the water and remove and discard the seeds and stalk. Put in a blender or food processor with 5 tbsp of the soaking liquid along with the garlic and raisins. Whizz to a paste, then add the nuts and pulse again to finely chop. Scrape into the pan with the chipotle paste, chopped tomatoes and stock. Return the thighs and legs to the pan, cover and simmer for 40 minutes.
-
step 4
Give the mole a good stir and add the breasts. Cover and simmer for another 20 minutes.
-
step 5
Take the guinea fowl out and leave the lid off so the sauce simmers and thickens while you use 2 forks to shred all the meat from the bones. Return the meat to the pan with the chocolate and continue simmering gently for 15 minutes more.
-
step 6
While the sauce is simmering, get the accompaniments ready. Stir the zest of two limes into the rice with some seasoning. Mix the red onions with 2 tbsp lime juice from the zested limes and the sugar. Cut the remaining limes into wedges.
-
step 7
Taste the mole for seasoning and if the sauce has thickened too much, add a splash of water. Stir in the coriander and serve with the lime rice, red onion and lime wedges for squeezing over.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue