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Chicken with Mole Sauce
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Recipe Information
Source:
Kate Ransdell (from Cooking Light Magazine)

Serves/Makes:8

Ingredients
  • 8 boneless, skinless chicken breast halves
  • 2 tsp (10 ml) chili powder
  • 1/4 tsp (1 ml) black pepper
  • 2 tsp (10 ml) olive oil, divided
  • 1 garlic clove, minced
  • 1/2 onion, chopped
  • 1/8 tsp (1 ml) crushed anise seed
  • 1/4 tsp (1 ml) ground cloves
  • 1 tbsp (15 ml) chili powder
  • 2 tsp (10 ml) toasted sesame seed
  • 1 tsp (5 ml) sugar
  • Fresh Tomato Salsa:
  • 1-1/2 cups (350 ml) chopped fresh tomato
  • 1/3 cup (80 ml) sliced green onions
  • 1/3 cup (80 ml) chopped Anaheim pepper
  • 1-1/2 tbsp (20 ml) fresh-squeezed lime juice
  • 1-1/2 tsp (7 ml) jalapeno pepper, chopped fine
  • 1 garlic clove, minced
  • 1/4 tsp (1 ml) salt
  • Fresh Corn Salsa:
  • 3/4 cup (175 ml) fresh or frozen corn kernels
  • 1/3 cup (80 ml) sliced green onions
  • 1/3 cup (80 ml) chopped Anaheim pepper
  • 1-1/2 tbsp (20 ml) fresh-squeezed lime juice
  • 1 tbsp (15 ml) fresh cilantro, chopped
  • 1-1/2 tsp (7 ml) jalapeno pepper, chopped
  • 1 garlic clove, minced
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) ground cumin
  • 1/4 tsp (1 ml) ground coriander
  • 2 tbsp (30 ml) unsweetened cocoa powder
  • 1 tbsp (15 ml) creamy peanut butter
  • 1/4 cup (60 ml) tomato sauce
  • 1 cup (225 ml) low sodium chicken broth
  • 1 package 10-inch flour tortillas
  • Fresh cilantro (garnish, optional)
  • Fresh Tomato Salsa (recipe follows)
  • Fresh Corn Salsa (recipe follows)
Preparation
  • Mix 2 tsp (10 ml) chili powder and 1/4 tsp (1 ml) pepper together.
  • Rub mixture over entire surface of chicken breasts, all sides.
  • Set aside.
  • Heat 1 tsp (5 ml) oil in large skillet over medium heat until hot.
  • Add garlic and onions; saute until soft.
  • Remove from heat and place onion mixture in blender container.
  • To container, add anise seed and next 9 ingredients (anise seed through tomato sauce).
  • Cover and process until smooth.
  • With blender running, add chicken broth in slow, steady stream to make a smooth sauce.
  • Set aside.
  • Heat remaining oil in skillet.
  • Add chicken and saute over medium heat, turning frequently until done.
  • This will take about 10 to 15 minutes.
  • Add sauce and cook uncovered another 5 minutes or until chicken is tender.
  • Spoon sauce equally onto individual plates.
  • Diagonally slice chicken into 1/4-inch slices and arrange 1 chicken breast half per plate.
  • Place a spoonful each of Fresh Tomato Salsa and Fresh Corn Salsa on each plate.
  • Garnish with cilantro.
  • Heat the tortillas and serve as bread for dipping and filling.
  • Fresh Tomato Salsa:
  • Combine all ingredients in bowl.
  • Cover and store in refrigerator to chill until ready to serve.
  • Fresh Corn Salsa:
  • Combine all ingredients in bowl.
  • Cover and store in refrigerator until ready to serve.
Comments
I normally use four 8-ounce turkey tenderloins instead of the chicken. If using the turkey, the cooking time goes from 10-15 minutes to 20-25 minutes and then after adding sauce, cook an additional 10 minutes instead of the 5 minutes for the chicken. Each person is served 1/2 turkey breast. I also add 2 tablespoons of raisins to the sauce, but you can certainly leave it out. The raisins go into the blender with the other ingredients. Lots of ingredients, but it's really quick to assemble and definitely worth it! I get rave reviews when serving this dish to guests.

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