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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 puree

Cook 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. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices.
Pumpkin seed filled tortillas
1 onion, finely chopped
1 clove garlic, minced
1 tablespoon oil
25g pumpkin seeds
200g plain flour
½ teaspoon salt
35g chopped butter
75ml water

Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough.
Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side.
To serve –
Sour cream
Fresh coriander sprigs

Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.