Dark, sweet, spicy, and with an excellent balance of carbs, protein and healthy fats to supercharge energy levels, this is a #GoFaster take on a Mexican mole, a deeply-flavoured casserole which uses dark chocolate to thicken and enrich the sauce.

The traditional dish uses a huge array of ingredients and varieties of chilli; this streamlined version certainly doesn’t skimp on flavour but does involve much less shopping! It’s packed with antioxidants too, to give the immune system a massive boost over the winter months. We love to soak up the delicious juices with quinoa, a ‘superfood’ grain, packed with slow-releasing carbs, protein,  fibre, and minerals such as potassium, magnesium and iron.

Prep: 10 mins ~ Cook: 70 mins

Equipment required: pestle & mortar or food processor, large flameproof casserole dish, saucepan

Nutrition per serving

Energy 618 kcal                          Protein  34.5g

Carbs 65g Sugars 21g                 Fat 24.8g Saturates7g

Salt 1.4g                                        Fibre 8.8g

Ingredients to serve 4

250g quinoa

2 dried chillies (or to taste)

50g raisins

8 free-range bone-in chicken thighs or legs

salt and freshly ground black pepper

2 tbsp coconut or sunflower oil

2 onions, peeled and finely sliced

1 cinnamon stick

2 tsp each ground coriander and ground cumin

¼ tsp ground cloves

3 garlic cloves, peeled and crushed

1 heaped tbsp peanut, cashew or almond butter

1 tsp chilli paste (optional)

zest of ½ an orange

400g can of chopped tomatoes

500ml chicken stock

25g dark chocolate (at least 70% cocoa solids)

juice of one lime

To serve:

25g fresh coriander, roughly chopped,

soured cream and lime wedges to serve


  1. Put the chillies and raisins in a small bowl, cover with boiling water and leave for 10 minutes, then blend, or bash with a pestle and mortar to a smooth paste. Season the chicken with a little salt and freshly ground black pepper. Heat 1 tbsp oil in a flameproof casserole dish and brown the chicken, turning frequently to seal all over. Remove and set aside. Add another tbsp oil to the casserole and sauté the onions until soft and translucent. Stir in the cinnamon stick, coriander, cumin and cloves and cook for 1 minute. Return the chicken to the casserole and take off the heat.


  1. Add this to the casserole with the garlic, nut butter, chilli paste, if using, orange zest and tomatoes. Pour in enough stock to cover everything. Return the casserole to the heat and bring to the boil. Cover, reduce to a simmer, and cook for 45 minutes or until the sauce is thick and the chicken is cooked through. Meanwhile, prepare the quinoa according to the pack instructions.


  1. Add the chocolate and continue to cook, uncovered, on a low heat for another 15 minutes. If the sauce is too thick, add more stock or water.


  1. Stir in the lime juice and check for seasoning. Sprinkle with coriander and serve with the quinoa, a dollop of soured cream and lime wedges.


For more delicious energy-boosting recipes to power your active lifestyle, take a look at Kate Percy’s Go Faster Food books. Also check out Kate Percy’s Go Bites®, delicious, real food,  bite-sized energy balls. Kate Percy’s Go Faster Food books and sample packs of Go Bites® are available at her website or at Amazon.