Chicken mole burritos recipe | Sainsbury`s Magazine

Ingredients

• 1 dried ancho chilli
• 2 dried rocoto chillies
• 20g sesame seeds
• 60g blanched almonds
• 25g stale bread, torn into small pieces
• 2 tsp chipotle chilli flakes
• 1½ tsp cumin seeds
• 1½ tsp coriander seeds
• 1 cinnamon stick
• 2 tbsp groundnut oil
• 85g raisins
• 20g pumpkin seeds
• 1 medium onion, roughly chopped
• 2 large garlic cloves, roughly chopped
• 2 tbsp white wine vinegar
• 2 tbsp orange juice
• 700ml chicken stock, made using 1 stock pot or cube
• 60g dark chocolate, chopped
• 1kg bone-in, skin-on chicken thighs
• 2 tbsp chipotle chilli flakes
• 1 tsp ground cumin
• 1 tsp onion granules
• 1 tsp flaky sea salt
• 4 tbsp olive oil
• soft tortilla wraps
• cooked rice
• soured cream