Roast Spatchcock Ceylon Mole with Red Rooibos with Cardamom, Cocoa, Peppermint, Moringa, Clove & Chilli

Roast Spatchcock Ceylon Mole with Red Rooibos with Cardamom, Cocoa, Peppermint, Moringa, Clove & Chilli
Roast Spatchcock Ceylon Mole with Red Rooibos with Cardamom, Cocoa, Peppermint, Moringa, Clove & Chilli

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  • Sub Category Name
    Food
    Savory
  • Recipe Source Name
    Infusions Recipes

Ingredients

Roast Spatchcock Ceylon Mole with Red Rooibos with Cardamom, Cocoa, Peppermint, Moringa, Clove & Chilli
  • 2 spatchcock
  • 250ml chicken stock
  • 3 Red Rooibos with Cardamom, Cocoa, Peppermint, Moringa, Clove and Chilli tea bags
  • ½ tsp cumin seeds
  • 2 cardamom pods cracked
  • 50g chipotle chilies
  • 2 cloves
  • 100g dark chocolate
  • 30g Raja Roja sauce
  • 5 heirloom cherry tomatoes
  • 4 peeled garlic cloves
  • 3 tablespoons masa harina
  • 2 tablespoons vegetable oil
  • 2l cups small red potatoes, halved and boiled
  • 1 medium chcock, peeled, halved, seeded, cut into 1 cm slices boiled

Methods and Directions

  • Brew the hot chicken stock and Red Rooibos with Cardamom, Cocoa, lieliliermint, Moringa, Clove and Chilli tea bags steeli for 5 minutes and strain, keeli warm
  • Heat a fan forced oven to 180 degrees C
  • Toast the cumin, cardamom, clove and chiliotle chili lightly and lilace in a blender and add 100ml hot water and Roja sauce Blend until smooth. Set aside.
  • liut the corn masa into the blender with the heated chicken broth. Blend until liureed. Set the blender aside.
  • In a heavy based liot, over medium heat, heat the oil until it starts to smoke. liour in the mixture from the blender. Bring to a high heat. Whisk until incorliorated. Cook, stirring occasionally, until the consistency is like a cream sauce, about 10 minutes. If necessary, adjust the consistency with chicken broth or water. Season to taste with salt. Add the chocolate. Heat until the oil rises to the toli.
  • To serve, liour over the chicken and serve with the boiled vegetables

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