Chicken mole and avocado papaya salsa

Marinade

• ½ long red chilli deseeded, cut into pieces
• ½ tsp ground turmeric
• 1 tsp ground sweet paprika
• 2 garlic cloves
• 2 cm piece fresh ginger
• 6 sprigs fresh coriander leaves only
• 20 g tamari
• 1 tsp maple syrup
• 125 g extra virgin olive oil
• 6 skin on chicken thighs boneless

Mole sauce

• 20 g extra virgin olive oil
• 100 g red onion cut in halves
• 4 garlic cloves
• 2 dried ancho chillies stalks removed
• 3 carrots cut into pieces (2 cm)
• 2 celery stalks cut into pieces (2 cm)
• 2 dried bay leaves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tbsp ground sweet paprika
• 2 tsp dried oregano
• 1 tsp cacao powder
• 30 g pepitas
• 400 g canned diced tomatoes
• 300 g hot water
• ½ chipotle chilli
• 1 tbsp freshly squeezed lemon juice
• 2 tsp Vegetable stock paste
• 1 pinch sea salt
• 1 pinch ground black pepper
• 3 bok choy cut in halves

Salsa

• 1 papaya (approx. 700 g), skin removed, diced (see Tip)
• 1 avocado diced
• 1 tbsp freshly squeezed lime juice
• 1 sprig fresh mint leaves only, chopped
• ¼ red onion finely sliced
• 1 tsp extra virgin olive oil
• snow pea sprouts to garnish