Recipe by Peter Tiessen

These collections highlight some of the many tastes and smells found in Latin American cuisine using cacao nibs, golden berries and coconut. The cacao nibs provide a chocolatey taste, but not being quite as sweet, making them a little more versatile. The golden berries and coconut enhance the 'slaw' with citrusy and nutty flavours to round out the palate.. 

Yields: 6 servings


Coriander Rice

  • 2 cups Long Grain Rice
  • 1 t whole coriander seeds
  • 1/2 large bunch cilantro, roughly chopped
  • 1 lime, juiced
  • 2 t olive oil

Sweet Potato Slaw

  • 1 small sweet potato, julienned 
  • 1/4 minced red onion
  • 5 finely sliced green onions
  • 1 package Exotic Fruit Mix
  • 1 bunch cilantro, roughly chopped
  • 1 lime, juiced
  • 1 T olive oil


Chicken Mole

  • 2 poblano chilies
  • 2 anaheim chilies
  • 1/2 cup raisins
  • 8 boneless chicken thighs
  • 1 t canola oil
  • 2 sliced onions
  • 1 head sliced garlic
  • 400 fl oz canned diced tomatoes
  • 2 t ground cumin
  • 1/2 t ground Cinnamon
  • 2 t dried oregano
  • 1 T smooth peanut butter
  • 3 t chopped chipotle chilies
  • 1/2 cup Cacao Nibs




Chicken Mole

Halve the poblano and anaheim chilies, place them in a small saucepot and cover with water. Bring to a boil and remove from the heat, add the raisins and allow to rest for 10 minutes. Strain the liquid, reserving 1-2 tablespoons. Remove the stems and seeds from each pepper and place into a food processor with the raisins and some of the reserved liquid. Puree to a smooth paste.

Season the chicken thighs with salt and pepper and heat a heavy-bottomed pot or dutch oven over medium-high. Brown the chicken thighs, being careful not to crowd the pot to allow the meat to caramelize, you may have to do this in batches. Remove the chicken from the pot and add the onion and garlic and sauté until translucent. Add the seasonings, chili and raisin paste, peanut butter and chipotle chilies and continue to cook for 3-5 minutes. Add the canned tomatoes and cacao nibs, then reduce the heat to a low simmer. Continue to cook for 45 minutes to an hour, stirring regularly. Check the seasoning with salt and pepper.

Coriander Rice

Rinse the rice in a colander under cold running water for 10 seconds. Place the rice in a small saucepot and add 3 ½ cups water. Cover with a lid and heat over medium heat. Allow to boil, then reduce the heat to a low simmer and continue to cook until water is absorbed. Remove from the heat and allow to rest 5 - 7 minutes.

In a small, dry sauté pan over medium heat, toast the coriander seeds for 3-5 minutes. Be careful not to burn the seeds. Place in a spice grinder or mortar and pestle and grind the seeds. 

Add the toasted coriander seeds, cilantro, lime juice and olive oil to the cooked rice and lightly toss. Season with salt and pepper. 

Sweet Potato Slaw

Begin by separating the dragon fruit from the Level Ground Exotic Fruit Mix (you may reserve for another use, or I simply snack while cooking). Add all ingredients into a medium-to-large mixing bowl and give a rough toss. Season with salt and pepper.

chicken mole recipe
long-grain rice package
exotic dried fruit recipe
cacao nibs package
ceylon cinnamon package