6 small chicken thighs 3 tablespoons sunflower oil 2 tablespoons black pepper Salt to taste 500 mls water 100 grams whole almonds, peeled 1 large onion, peeled and sliced 220 grams pickled jalapenos, drained and cut into strips Flaky almonds to garnish
1. Season the chicken thighs with salt and pepper on both sides, set aside. 2. Add the water to a pot and bring it to a simmer. 3. While the water heats, heat the oil in a large frying pan to high heat. Add the chicken to the pan and pan fry it to seal it on both sides until well browned. Reserve the oily pan as it will be used again. 4. Transfer the chicken to the pot with the simmering water and lower the heat to medium. Cover the pot with a lid. 5. Return the frying pan to the heat and gently fry the slices of onion until they’re a little soft. Do not over fry them. Transfer the onions to the pot with the chicken. Reduce the heat of the pan to a minimum while you make the almond sauce. 6. Put the almonds and a little bit of water in the blender or food processor. Blitz until you have a completely smooth sauce. Pour the sauce into the oily frying pan and higher the heat to a medium. Cook the sauce for 3 to 4 minutes. Transfer the contents of the pan to the pot and stir to incorporate everything. Follow by adding the pickled jalapenos. 7. Cook this mole for about 25 minutes until the sauce has thickened a little. Correct seasoning. 8. Serve warm over a bed of rice with some flaky almonds as a garnish.