You are here: Home » Recipes » Chicken with California Raisin Mole Chicken with California Raisin Mole Recipe by California Raisin Marketing Board Yield 6 servings Prep 10 mins Cook 15 mins Cocoa powder and peanut butter make a traditional Mexican sauce the perfect accompaniment for grilled chicken breasts. California Raisin Marketing Board PrintEmail Ingredients 1 cup California raisins, divided -- Non-stick cooking spray1-1/2 teaspoon vegetable oil1/2 cup minced red onion1/2 teaspoon coriander seeds, crushed1/2 teaspoon anise seeds, crushed1-1/2 teaspoon chilli powder1/2 teaspoon sugar1/2 teaspoon cinnamon1-1/2 teaspoon minced garlic1/4 teaspoon ground cloves1 teaspoon unsweetened cocoa powder1 tablespoon peanut butter1/3 cup chicken broth1/2 cup (3 ounces) diced fresh tomatoes3/4 teaspoon salt, to taste6 -- boneless, skinless chicken breasts (about 5 ounces each)3/8 teaspoon pepper, to taste Instructions Mole: Lightly coat the bowl and blade of a food processor with non-stick cooking spray and purée 3/4 cup of the raisins to yield 1/4 cup of raisin paste*. (The paste will be very sticky). Set aside. In a large, heavy skillet, heat the oil over high heat; add the onion and sauté, stirring frequently until golden brown. Stir in the crushed coriander and anise seeds. Then add the chili powder, sugar, cinnamon, garlic and cloves; cook the mixture for 1 minute over moderate heat, stirring constantly. Add the cocoa powder, peanut butter, chicken broth, tomatoes, raisin paste, reserved raisins and salt; simmer uncovered, stirring occasionally for about 10 minutes or until the sauce is slightly thickened and bubbly. To Serve: Season chicken breasts with salt and pepper. Grill or broil the chicken until cooked through. Place each breast on a serving plate and surround with about 1/4 cup of sauce. Serve with warm tortillas. Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (3/4 cup natural raisins) until very finely chopped and smooth.