Lola Berry’s – Chicken mole with lime and coriander quinoa and guacamole

Lola Berry’s – Chicken mole with lime and coriander quinoa and guacamole[csbtns]

“Before I tasted chicken mole I thought the idea of chocolate and chicken was bizarre to say the least, but then I tried it and had to admit it was one of the best meals I’d ever had. For this recipe, it’s best to use a slow cooker, which adds an amazing melt-in-the-mouth texture and rich flavour to the meat. You can make it without a slow cooker, it still works, but my advice is borrow a mate’s and whip this meal up one weekend – you will be in food heaven.”


  • 800 g chicken thighs (skin off, bones in, there’s so much nourishment in the bones)
  • Salt flakes and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, crushed
  • 6 large tomatoes, chopped
  • 1 red chilli, chopped
  • 1 teaspoon chilli flakes
  • 125 ml (½ cup) almond butter
  • 100 g dark chocolate (at least 70% cocoa)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt flakes
  • 250 ml (1 cup) organic chicken stock (you can use leftover chicken poaching liquid or store-bought stock)
  • A few sprigs of coriander
  • 2 tablespoons extra-virgin olive oil
  • A few wedges of lime
  • Lime and coriander quinoa 400 g (2 cups) quinoa
  • ½ teaspoon coriander seeds
  • ½ bunch of coriander, leaves picked and chopped
  • Juice and zest of 1 lime


  • 3 avocados
  • ¼ bunch of coriander, leaves picked and chopped
  • Juice and zest of 1 lime
  • pinch of ground cumin
  • 4 cherry tomatoes, halved
  • salt flakes and freshly ground

How To Make

“Season the chicken. Heat the olive oil in a pan over a medium heat, add the chicken and cook for a few minutes until brown on all sides. Add the onion and garlic and cook until they become translucent. Now for the magical slow cooker; pop your chicken mixture into the slow cooker, add the tomatoes, chilli and chilli flakes, almond butter, chocolate, spices, salt and chicken stock. Let this cook gently for up to 6 hours (it will taste amazing after 4 hours, but in my experience the longer it’s left, the better it tastes). While the mole is cooking, rinse the quinoa, then pop it in a pot along with 750 ml (3 cups) of water. Bring the water to the boil and simmer for 20 minutes (until it has tripled in size and sprouted little tails), then right at the end stir in the coriander seeds. Take it off the heat, stir through the fresh coriander, lime juice and zest. Cover this and set aside. Finally, make the magic guacamole, which will bring everything together. Scoop the flesh out of the avocados into a bowl, mash with the back of a fork, add the coriander, lime juice and zest, cumin and cherry tomatoes. Season to taste, and spoon it into a serving bowl. Put the chicken mole into a large casserole dish and the infused quinoa in a serving bowl. Then it’s self-serve, so dig in! Serves 4–6”

This tasty recipe is from Lola’s book“The Happy Cookbook”.

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