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. 

Enjoy xox


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

Copyright © 2016 Irene Matys.

All Rights Reserved.

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