CHICKEN MOLE
(6 servings)
1 Lb. chicken breasts
1/4 cup oil
1 onion, medium
1 garlic clove
2 teaspoons Sesame seeds
1/3 cup chopped almonds
1/4 cup MESQUITE MEAL
1 cup chicken broth
1 cup chile powder, mild
2 oz chocolate, unsweetened
1 teaspoon honey (or brown sugar)
1/4 teaspoon wine vinegar
1 teaspoon cumin (comino)
Heat oven to 350 F.
Brown chicken breasts in oil.
Toast sesame seeds and almonds in a dry pan and set aside.
Sauté onion and garlic.
Mix mesquite meal with 1/3 cup chicken broth.
Add sesame, almonds, chile, chocolate, honey, vinegar, and cumin stirring to blend.
Add remaining broth to achieve a paste-like consistency.
Place chicken in an oven-proof dish, cover with the chile mixture.
Bake at 350F for one hour .
Option: Peanut butter may be substituted for almonds.
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