Cooking With Paula Mcintyre

Mole blend 1 dried chipotle chilli 1 teaspoon coriander seeds 1 teaspoon cumin seeds ¼ teaspoon cinnamon 25g walnuts 15g almonds 15g pumpkin seeds 1 onion, chopped 2 cloves garlic, minced 35ml good local rapeseed oil or veg oil 1 tablespoon tomato pureeCook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree. 6 boneless, skinless chicken thighs 1 tablespoon oil 1 tablespoon mole 100ml chicken stock Juice 1 lime Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Ad