|
Serves 8
Mole:
1 Tbsp sesame seeds
1 large onion, chopped
4 cloves garlic, minced or pressed
1 small very ripe banana, chopped
1/4 cup chopped pitted prunes
2 tbsp creamy peanut butter
5 tbsp unsweetened cocoa powder
3 tbsp chili powder
2 tsp sugar
1/2 tsp ground cinnamon
1/8 tsp of the following list:
ground coriander
ground cumin
ground cloves
anise seeds, crushed
2 cups low sodium chicken broth
6 ounces tomato paste
Chicken:
8 skinless boneless chicken breasts about 6 ounces each
2 tbsp milk jalapeno jelly, melted OR 2 tbsp apple jelly, melted mixed with 1/16 tsp ground red pepper [cayenne]
Salt
Lime Wedges
Toast sesame in nonstick pan over medium heat until golden. Stir often. Transfer to bowl and set aside.
To the warm pan add onon, garlic, banana, prunes, raisisn, peanut butter, and 3 tbsp water. Cook over medium heat and
stir often. The mixture should become richly brown in 10 to 15 minutes. IF pan appears dry then add 1 tbsp of water at a
time. Now stir in cocoa, chili powder, sugar, your 1/8 tsp spices, and 3/4 cup broth. Bring to a boil over medium high
heat.
Transfer this mix to a food processor or blender and add tomato paste, 2 tsp seseame seeds and a little of the remaining
broth. process until a smooth puree. Then stir in remaining broth. Cover and keep warm. Or if you are making ahead, cool,
cover and refrigerate for up to 3 days or freeze for longer storage. Reheat before continuing.
While onion mix is browning rinse and pat chicken dry. Place jelly in bowl and stir to soften. Add chicken and coat.
Then place chicken on lighly oiled 10 by 15 rimmed baking pan.
Bake at 450F until meat in thick part has reached a safe minimum internal temperature of 165 °F throughout. [Note From
the Feds site on chicken "The color of cooked chicken is not a sign of its safety."]
To serve sppon some warm mole sauce onto dinner plate. Top with chickne then more mole sauce. Season to taste with salt.
Serve with lime wedges.
Prep 25 minutes
Cooking 20 minutes
|
