Urządzenia i Akcesoria
Chicken mole and avocado papaya salsa
Przygotowanie 15 min
Czas całkowity 25 godz.
6 portions
Składniki
Marinade
-
long red chilli deseeded, cut into pieces½
-
ground turmeric½ tsp
-
ground sweet paprika1 tsp
-
garlic cloves2
-
piece fresh ginger2 cm
-
fresh coriander leaves only6 sprigs
-
tamari20 g
-
maple syrup1 tsp
-
extra virgin olive oil125 g
-
chicken thigh, skin on and bone in boneless6
Mole sauce
-
extra virgin olive oil20 g
-
red onion cut in halves100 g
-
garlic cloves4
-
dried ancho chillies stalks removed2
-
carrots cut into pieces (2 cm)3
-
celery stalks cut into pieces (2 cm)2
-
dried bay leaves2
-
ground cumin2 tsp
-
ground coriander2 tsp
-
ground sweet paprika1 tbsp
-
dried oregano2 tsp
-
cacao powder1 tsp
-
pepitas30 g
-
canned diced tomatoes400 g
-
hot water300 g
-
chipotle chilli½
-
freshly squeezed lemon juice1 tbsp
-
Vegetable stock paste2 tsp
-
sea salt1 pinch
-
ground black pepper1 pinch
-
bok choy cut in halves3
Salsa
-
papaya (approx. 700 g), skin removed, diced (see Tip)1
-
avocado diced1
-
freshly squeezed lime juice1 tbsp
-
fresh mint leaves only, chopped1 sprig
-
red onion finely sliced¼
-
extra virgin olive oil1 tsp
-
snow pea sprouts to garnish
Poziom trudności
łatwy
Wartości odżywcze na 1 portion
Sód
501.2 mg
Białko
36.8 g
Kalorie
3452.4 kJ /
825.1 kcal
Tłuszcz
64.2 g
Błonnik
9.4 g
Tłuszcz nasycony
13.6 g
Węglowodany
29.2 g
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