Servings: 8 pastries
Core Spices and Flavorings-
1 tbs chopped garlic
1 tsp cumin powder
1/2 tsp chilli powder or to taste
1 tbs chopped cilantro
Secondary Spices and Flavorings-
1/4 tsp cinnamon powder
Puffed pastry shells (8 pieces)
2 tbs oil
1/2 cup chopped onions
2-3 chopped scallions
3 mini peppers
2 boneless, skinless chicken breast fillets ( about half a pound)
1/2 tsp salt or to taste
1 tsp unsweetened cocoa powder
1/ 2 cup chopped tomatoes (fresh or canned)
Bake the pastries as per the instructions on the box and set aside to cool.
Heat oil in a pan and fry the onions and garlic on medium heat until the onions begin to sweat.
Add the scallions, pepper and chicken and cook on medium heat until the chicken is cooked.
Throw in the tomatoes mix well and add the rest of the ingredients(all the spices and cilantro) and continue to mix well until all the spices mix with the chicken and the vegetables and a rich brown colored chicken mole is ready.
Scoop the chicken mole filling into the puffed pastry shells, garnish with chopped pepper or cilantro and serve hot.
Tip: The left over chicken mole can be enjoyed with rice or tortilla and even by itself.