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Gevans
Tortilla with chicken and mole
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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
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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.
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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.
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Nutrition
475Calories
Fat31% DV20g
Protein66% DV33g
Carbs10% DV30g
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