Tortilla with chicken and mole

Name: tortilla with chicken and mole
Total time: 30 min
Yield: 4
Ingredients: 4 small tortilla wrap; 150 milliliters olive oil; 100 gram atjar tjampoer; 0.5 bunch coriander; 4 part lime; 1 tablespoon olive oil for the sauce; 1 onion for the sauce; 1 Red pepper for the sauce; 1 pinch cinnamon powder for the sauce; 1 pinch cumin powder (djinten) for the sauce; 1 pinch clove powder for the sauce; 100 milliliters tomato sauce for the sauce; 1 tablespoon white raisin for the sauce; 50 gram dark chocolate for the sauce; 500 gram chicken breast for the meat; 1 teaspoon paprika for the meat; 1 pinch chili powder for the meat; 1 pinch cinnamon powder for the meat; 1 pinch cumin powder (djinten) for the meat; 2 tablespoon olive oil for the meat; 0.5 lime for the meat

Directions

Roast the chicken on the top grill of the barbecue on a piece of aluminum foil under a lid or grid on a baking tray for about 20 minutes in the oven (200ºC). Turn over in between.
In the meantime, cut the tortillas from the outside inwards into a spiral. Heat the oil in a frying pan and fry the tortillas each in a few minutes until golden brown. Drain on kitchen paper and keep warm.
Heat the mole again. Place on each plate a tortilla and drizzle with some mole.
Divide the chicken over it and garnish with atjar, a few sprigs of coriander and a wedge of lime. Serve the rest of the mole and atjar separately.