Chicken with California Raisin Mole
Courtesy of California Raisin Marketing Board
Servings: 6
Prep Time: 20 Min.
Cook Time: 20 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
* 1 c. California raisins, divided
* non-stick cooking spray
* 1 1/2 tsp. vegetable oil
* 1/2 c. minced red onions
* 1/2 tsp. coriander seeds, crushed
* 1/2 tsp. anise seeds, crushed
* 1 1/2 tsp. chili powder
* 1/2 tsp. sugar
* 1/2 tsp. cinnamon
* 1 1/2 tsp. minced garlic
* 1/4 tsp. ground cloves
* 1 tsp. unsweetened cocoa powder
* 1 Tbsp. peanut butter
* 1/3 c. chicken broth
* scant 1/2 c. (3 oz.) diced fresh tomatoes
* salt; to taste
* 6 boneless, skinless chicken breasts (about 4 oz. each)
* salt and pepper; to taste
* non-stick cooking spray
* 1 1/2 tsp. vegetable oil
* 1/2 c. minced red onions
* 1/2 tsp. coriander seeds, crushed
* 1/2 tsp. anise seeds, crushed
* 1 1/2 tsp. chili powder
* 1/2 tsp. sugar
* 1/2 tsp. cinnamon
* 1 1/2 tsp. minced garlic
* 1/4 tsp. ground cloves
* 1 tsp. unsweetened cocoa powder
* 1 Tbsp. peanut butter
* 1/3 c. chicken broth
* scant 1/2 c. (3 oz.) diced fresh tomatoes
* salt; to taste
* 6 boneless, skinless chicken breasts (about 4 oz. each)
* salt and pepper; to taste
What to do:
1. Lightly coat the bowl and blade of a food processor with non-stick cooking spray and purée 3/4 c. of the raisins to yield 1/4 c. of raisin paste. (The paste will be very sticky). Set aside.
2. 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 min. 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 min. or until the sauce is slightly thickened and bubbly.
3. 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 c. of sauce. Serve with warm tortillas.
* 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 c. natural raisins) until very finely chopped and smooth.
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
2. 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 min. 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 min. or until the sauce is slightly thickened and bubbly.
3. 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 c. of sauce. Serve with warm tortillas.
* 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 c. natural raisins) until very finely chopped and smooth.
* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!
Nutritional information:
Calories: 250; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 25mg; Total Carbs: 25g; Fiber: 3g; Sugar: 20g; Protein: 28g; Sodium: 105mg; Potassium: 585mg;