Skewered Chicken in Mole Sauce |
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Prep Time: 300 Minutes Cook Time: 4 Minutes |
Ready In: 304 Minutes Servings: 4 |
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The original for this was clipped out of a newspaper-I've adjusted the spices to suit my taste. I also like to garnish with chopped cilantro. Ingredients:
5 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces |
3 cups onions |
4 teaspoons vegetable oil |
1/2 teaspoon ground coriander |
1/2 teaspoon ground aniseed |
1 teaspoon chili powder (any heat you prefer) |
3 teaspoons white sugar |
1 teaspoon cinnamon |
1/4 teaspoon ground cloves |
2 teaspoons unsweetened cocoa powder |
2 teaspoons peanut butter |
2 1/2 cups chicken stock |
1 (14 ounce) can diced tomatoes |
3 teaspoons raisins |
3 -4 cloves garlic |
salt and pepper |
Directions:
1. In a large saucepan saute onions in the oil until browned.
2. Add the coriander, aniseed, chili powder, sugar, cinnamon and cloves.
3. Cook for 2 minutes.
4. Add tomatoes, P.
5. B.
6. ,cocoa powder, 2 cups of the broth, raisins and garlic.
7. Bring to a boil then reduce to a simmer-stirring.
8. Taste then season with salt and pepper.
9. Remove from heat, cool slightly and then puree to smooth.
10. Use remaining broth if needed.
11. Set aside about 1/2-3/4 cup for dipping.
12. Let cool and then marinate chicken for 4 hours in fridge.
13. Skewer chicken on bamboo skewers and place on an oiled baking sheet.
14. Bake at 350 for 12-14 minutes.
15. Serve hot with the reserved dip.
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