Chicken Breasts in Mole Sauce Recipe
Posted on 28th of May, 2011 by Lévana
Chicken Breasts in 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 signals the presence of chocolate in the dish. Improbable ingredient combo, simple preparation, amazing dish!
Any of the liquid listed here (Jasmine tea, cranberry juice, or pomegranate juice) will be a great choice here, and will stand up beautifully to the chocolate.
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