Chicken with California Raisin Mole
- 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.
- 1 cup California raisins, divided
- -- Non-stick cooking spray
- 1-1/2 teaspoon vegetable oil
- 1/2 cup minced red onion
- 1/2 teaspoon coriander seeds, crushed
- 1/2 teaspoon anise seeds, crushed
- 1-1/2 teaspoon chilli powder
- 1/2 teaspoon sugar
- 1/2 teaspoon cinnamon
- 1-1/2 teaspoon minced garlic
- 1/4 teaspoon ground cloves
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon peanut butter
- 1/3 cup chicken broth
- 1/2 cup (3 ounces) diced fresh tomatoes
- 3/4 teaspoon salt, to taste
- 6 -- boneless, skinless chicken breasts (about 5 ounces each)
- 3/8 teaspoon pepper, to taste
- 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.