Patrick Stewart chicken enchiladas with mole sauce recipe on Jamie and Jimmy’s Friday Night Feast

Sir Patrick Stewart and Jamie Oliver served up tasty Mexican chicken enchiladas with mole sauce, green rice and corn salsa on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 1 onion, 2 carrots, 2 sticks of celery, 1 bulb of garlic, 2 kg whole free-range chicken, 1 teaspoon black peppercorns, 1 bunch of fresh flat-leaf parsley , (30g), 12 corn tortillas and ½ a bunch of fresh coriander , (15g).

For the mole: 250 g dried mulato peppers, 160 g dried ancho pepper, 160 g dried pasilla pepper, pork dripping, 125 g sesame seeds, 125 g unsalted peanuts, 125 g blanched almonds, 2 onions, 10 cloves of garlic, 1 teaspoon ground cinnamon, 1 teaspoon ground clove, 1 teaspoon ground star anise, 1 teaspoon ground black pepper, 1 ripe plantain, 3 ripe tomatoes, 125 g raisins, 1 soft corn tortilla, ½ a quality white bread roll and 200 g quality dark chocolate , (70%).

For the corn salsa: 1 corn on cob, 2 limes, 1 small red onion, 3 ripe mixed-colour heritage tomatoes and 2 jalapeño chillies.

For the green rice: 1 tablespoon pork dripping, 1 onion, 2 cloves of garlic, 250 g long grain rice, 500 ml poaching liquor , (see step 1) or organic chicken stock, 1 bunch of fresh coriander , (30g), 1 bunch of fresh flat-leaf parsley , (30g) and 50 g dried epazote , (optional).


See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.