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Chicken with California Raisin Mole

Chicken with California Raisin Mole

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Servings

6 Servings

Ingredients

  • 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
  • Scant 1/2 cup diced fresh tomatoes 3 ounces
  • Salt to taste
  • Salt and pepper to taste
  • 6 boneless skinless chicken breasts (about 5 ounces each)

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.
  • Source: California Raisin Marketing Board