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Chicken & golden butternut squash mole
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1 tbsp vegetable oil
1 pack essential Waitrose 6 Chicken Thigh Fillets, cut into small pieces
750g golden butternut squash, deseeded, skinned and cubed
400g Cooks’ Ingredients Soffritto Mix
2 tsp Bart Blends Fajita
1 Santa Maria Corn & Wheat Soft Tortilla
2 tbsp sesame seeds, plus extra to serve
500ml Cooks’ Ingredients Chicken Stock
½ x 28g pack coriander, chopped, plus extra to serve
2 squares 85% dark chocolate, broken
1. Heat the oil in a pan and fry the chicken and squash for 5 minutes, stirring once. Lift out of the pan. Add the soffritto mix and cook for 3 minutes. Add the fajita spice and fry for 2 minutes.
2. Tear up the tortilla and blitz in a food processor with the sesame seeds until finely ground. Add the soffritto mix and blend to a smooth paste. Return to the pan and add the stock, coriander, chicken and squash. Heat gently until simmering then cover and cook for 15 minutes until the squash is tender and the chicken is cooked through with no pink meat. Remove the lid to reduce the sauce if needed.
3. Stir in the chocolate to melt and season to taste. Transfer to plates and scatter with coriander and sesame seeds. Serve with warmed tortillas if liked.
Typical values per serving:
2 of your 5 a day
This recipe was first published in August 2018.