Chicken Breasts in Cranberry Mole Sauce Recipe
Posted on 28th of May, 2011 by Lévana
Chicken Breasts in Cranberry Mole Sauce
I can’t tell you how many times I have knocked my guests’ socks off with this dish. Mole (pronounced Mow-Lay) sauce. Improbable ingredient combo, simple preparation, amazing dish!
1/3 cup olive oil
1 large red onion, chopped fine
8 chicken cutlets (do not pound thinner)
11/2 cups strong jasmine tea, decaf OK (variation: Cranberry or pomegranate juice)
Good pinch saffron
Good pinch cayenne
6 bay leaves, or 1 teaspoon ground
3 tablespoons tomato paste
1/2 cup semisweet chocolate chips, best quality
Heat the oil in a large skillet. Add the onion and saute until translucent. Add the cutlets, tea or juice, saffron, cayenne, and bay leaves and bring to a boil. Reduce the heat to medium and cook covered for 20 minutes. Transfer the cutlets to a platter. Whisk in the tomato paste and chocolate chips and cook one more minute. Pour the sauce over the cutlets and serve hot with rice.
Image via eatingwell.com