You’ll Need
For the Chicken
600g chicken thigh fillets
1 tbsp sunflower oil
½ tsp sea salt
½ tsp black pepper
For the Quick Mole
200g passata
1 tbsp smooth peanut butter
1 tbsp chipotle paste
1 tsp cocoa powder
½ tsp ground cumin
½ tsp ground cinnamon
1 tsp honey
100ml chicken stock
For the Tostada Cups
8 small flour or corn tortillas
Olive oil spray
Pickled red onions
Soured cream
Chopped coriander
Optional but Dangerous
Crumbled feta
Sliced jalapeños
Extra chipotle
Method
Preheat your air fryer to 195°C.
Toss the chicken with oil, salt and black pepper and air fry for 12-14 minutes.
Check the chicken reaches 75°C, rest for 3 minutes and shred with two forks.
Mix the passata, peanut butter, chipotle, cocoa, cumin, cinnamon, honey and stock in a heatproof dish.
Air fry the mole at 180°C for 8 minutes, stirring twice.
Fold the shredded chicken through the sauce and cook for another 3 minutes.
Lightly spray the tortillas and press them into heatproof ramekins to form cups.
Air fry at 180°C for 5-7 minutes until crisp, then cool for 2 minutes before removing.
Fill each tostada cup with hot mole chicken.
Top with pickled onion, soured cream and coriander.