Roast Spatchcock Ceylon Mole with Red Rooibos with Cardamom, Cocoa, Peppermint, Moringa, Clove & Chilli
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
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
Brew the hot chicken stock and Red Rooibos with Cardamom, Cocoa, Peppermint, Moringa, Clove and Chilli tea bags steep for 5 minutes and strain, keep warm
Heat a fan forced oven to 180 degrees C
Toast the cumin, cardamom, clove and chipotle chili lightly and place in a blender and add 100ml hot water and Roja sauce Blend until smooth. Set aside.
Put the corn masa into the blender with the heated chicken broth. Blend until pureed. Set the blender aside.
In a heavy based pot, over medium heat, heat the oil until it starts to smoke. Pour in the mixture from the blender. Bring to a high heat. Whisk until incorporated. 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 top.
To serve, pour over the chicken and serve with the boiled vegetables