Island Mole Chicken

  • Yield: 6 servings


6-- boneless, skinless chicken breast halves
2tablespoons vegetable oil
1/2teaspoon sesame seeds
1/2cup sour cream
1/4cup tomatoes
1tablespoon chopped green onions
6sprigs parsley
Mole Sauce
3tablespoons butter
3tablespoons flour
3/4cup Kahlua
1cup chili sauce
1/3cup sugar
1/3cup chopped macadamia nuts
1/3cup cocoa powder
1/4cup pineapple juice
1tablespoon oil
1/8teaspoon ground cloves
1/8teaspoon cinnamon
1/4teaspoon ground red pepper
1/4teaspoon salt
1/4teaspoon pepper


  1. Make Mole Sauce and set aside. In large frypan, place oil over medium heat. Add chicken and cook about 10 minutes or until brown on both sides. Remove chicken to large casserole dish. Pour Mole Sauce over chicken, cover and bake in 350F oven for about 30 minutes or until fork can be inserted in chicken with ease. To serve, arrange chicken on platter; spoon sauce on top. Garnish with sesame seeds, sour cream, chopped tomatoes, green onion and parsley sprigs.
  2. Mole Sauce: In saucepan, place 3 tablespoons butter and melt over medium heat. Add 3 tablespoons flour, stirring until smooth. Gradually add 3/4 cup of Kahlua, stirring. Remove from heat and set aside. In blender container, place 1 cup chili sauce, 1/3 cup sugar, 1/3 cup chopped macadamia nuts, 1/3 cup cocoa powder, 1/4 cup pineapple juice, 1 tablespoon oil, 1/8 teaspoon ground cloves, 1/8 teaspoon cinnamon, 1/4 teaspoon ground red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add Kahlua mixture and blend until nearly smooth.