- 6 ServingsServings
California Mole Sauce:
- 1 cup California raisins, divided
- Non-stick cooking spray
- 1-1/2 teaspoon vegetable oil
- 1/2 cup minced red onion
- 1/2 teaspoon coriander seeds, crushed
- 1/2 teaspoon anise seeds, crushed
- 1-1/2 teaspoon chilli powder
- 1/2 teaspoon sugar
- 1/2 teaspoon cinnamon
- 1-1/2 teaspoon minced garlic
- 1/4 teaspoon ground cloves
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon peanut butter
- 1/3 cup chicken broth
- Scant 1/2 cup diced fresh tomatoes (3 ounces)
- Salt, to taste
- Salt and pepper, to taste
- 6 boneless, skinless chicken breasts (about 5 ounces each)
- Lightly coat the bowl and blade of a food processor with non-stick cooking spray and purée 3/4 cup of the raisins to yield 1/4 cup of raisin paste*. (The paste will be very sticky). Set aside.
- In a large, heavy skillet, heat the oil over high heat; add the onion and sauté, stirring frequently until golden brown. Stir in the crushed coriander and anise seeds.
- Then add the chili powder, sugar, cinnamon, garlic and cloves; cook the mixture for 1 minute over moderate heat, stirring constantly.
- Add the cocoa powder, peanut butter, chicken broth, tomatoes, raisin paste, reserved raisins and salt; simmer uncovered, stirring occasionally for about 10 minutes or until the sauce is slightly thickened and bubbly.
- Season chicken breasts with salt and pepper. Grill or broil the chicken until cooked through.
- Place each breast on a serving plate and surround with about 1/4 cup of sauce. Serve with warm tortillas.