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The Whole Foods Kosher kitchen

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.

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Filed under: Chicken Breast Recipes, Chicken Recipes, Chocolate Recipes, Cranberries Recipes, Dairy-Free Recipes, Gluten Free Recipes, Kosher Recipes, Kosher Whole Foods Recipes, Latin Cooking, Mole Sauce Recipes, Recipes

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