Entube Cocoa Tamarind Mole Roasted Chicken with Fennel & Olives
Its been a very cold and long winter here in Canada and we have been enjoying many comfort foods flavoured with warm spices. My friends over at Entube have launched a new flavour paste, Cocoa Tamarind Mole. I am so excited about this new ENTUBE, flavour as not only is it absolutely delicious but I was lucky enough to be featured on their package along side some other wonderful foodies. I love these pastes and they are all natural and you only need a little to make a big flavour impact. This roasted chicken is smothered in a delicious and slightly marinade of mole paste, red onion & garlic on a bed of caramelized fennel. Pair it with creamy mashed potatoes and warm pita for a perfect family meal. For all of you here in Canada, head on over to Salt Gourmet Foods to find out where to get your hands on this new paste.
1 tbsp. heaping ENTUBE Cocoa Tamarind Paste
1 small red onion, chopped
2 garlic cloves, chopped
1/2 cup olive oil
4 large chicken legs with skin
1 large bulb of fennel, trimmed and cut into 8 wedges, reserving the fennel fronds
1 cup chicken stock
1/2 cup mixed olives
1/3 cup fresh Italian flat leaf parsley, chopped
Preheat oven to 400 F.
In a food processor, add paste, red onion, garlic and olive oil. Blend until creamy paste. Rub chicken
SERVINGS 4 | PREP & COOK TIME 1.15 hours