Pronounced mo-lay, this Mexican sauce is defined by the little bit of chocolate it contains. The result is not sweet or chocolaty, but a deep, rich flavor that greatly enhances the flavor of chicken.
Serves: 4Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 3 corn tortillas (6 inches), torn into small pieces
- 1 cup chicken broth
- 2 Tbsp. chili powder
- 2 Tbsp. ground almonds
- 2 Tbsp. raisins
- 3 cloves garlic, peeled
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. ground cinnamon
- 1 oz. unsweetened chocolate
- 2 lbs. boneless, skinless chicken breast
- In blender or food processor, combine tortillas, chicken broth, chili powder, ground almonds, raisins, garlic, cumin, and cinnamon. Purée until smooth. Pour into a saucepan and add chocolate. Simmer over medium-low heat, stirring, until chocolate is melted (about 10 minutes). Remove from heat and let cool. Reserve 1⁄2 cup mole sauce for serving.
- Rinse chicken breasts and pat dry with a paper towel. Place chicken in a shallow baking dish. Pour remaining mole mixture over the chicken and cover. Marinate chicken for about 45 minutes at room temperature.
- Preheat grill.
- Grill 10 minutes on each side or until meat is no longer pink and juices run clear. Serve with reserved mole sauce.