Baltic-Inspired Yellow Mole

Ingredients

In this Baltic-inspired version of the dish, we incorporate Baltic spices and flavors to create a unique fusion. The original Mexican mole typically uses chili peppers for heat, but in this adaptation, we substitute them with Baltic spices like turmeric, cumin, and coriander. Additionally, we may use Baltic ingredients such as potatoes or local vegetables to enhance the dish's Baltic influence. We alse have the original recipe for Mole amarillo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons (10g) turmeric 2 teaspoons (10g) turmeric
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• 1 teaspoon (5g) coriander 1 teaspoon (5g) coriander
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons (30g) almond butter 2 tablespoons (30g) almond butter
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Salt and pepper to taste Salt and pepper to taste
• 4 chicken breasts or 2 cups (300g) mixed vegetables 4 chicken breasts or 2 cups (300g) mixed vegetables
• Cooked rice or potatoes, for serving Cooked rice or potatoes, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   In a small bowl, combine the turmeric, cumin, coriander, and paprika. Add the spice mixture to the pan and cook for an additional minute to release the flavors.
3. 3.
   Pour in the chicken or vegetable broth, coconut milk, almond butter, honey, and lime juice. Stir well to combine all the ingredients.
4. 4.
   Season with salt and pepper to taste. If using chicken, add the chicken breasts to the pan and simmer for 15-20 minutes, or until the chicken is cooked through. If using vegetables, add them to the pan and simmer until they are tender.
5. 5.
   Once the chicken or vegetables are cooked, remove them from the pan and set aside. Use an immersion blender or transfer the sauce to a blender to puree until smooth.
6. 6.
   Return the sauce to the pan and add the cooked chicken or vegetables back in. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Baltic-inspired yellow mole over cooked rice or potatoes. Garnish with fresh cilantro.

Treat your ingredients with care...

• Turmeric — Be careful when handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.
• Almond butter — If you have a nut allergy, you can substitute almond butter with sunflower seed butter or tahini for a similar creamy texture.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the sauce.
• If you prefer a thicker sauce, simmer it for a few extra minutes to reduce and intensify the flavors.
• Experiment with different vegetables such as carrots, bell peppers, or zucchini to add variety to the dish.
• Serve the yellow mole with a side of pickled vegetables for a tangy contrast.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Baltic-inspired yellow mole over a bed of fluffy rice or alongside boiled potatoes. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of the yellow mole and sprinkle some toasted almond slices for added texture and visual appeal.