Chicken tenders in mole sauce
The addition of chocolate and cocoa in this Mexican inspired sauce adds a slight tang.
243 cal Serves 6
Prep time 0h 30m
Cook time 0h 15m
Total time 0h 45m
Step 1Place Guajillo chilies in a bowl and cover with boiling water. Let stand for 20 minutes or until softened.
Step 2Meanwhile, in a small skillet toast sesame, cumin and coriander seeds, stirring over medium heat about 1 minute or until fragrant and light golden. Let cool. Finely grind in spice or coffee grinder.
Step 3Drain Guajillo chilies and place in food processor, with onion and pulse until coarsely chopped. Add passata, chipotle, ground spices and cinnamon to food processor and puree until smooth.
Step 4Sprinkle chicken with chili powder and oil; toss to coat.
Step 5In a large nonstick skillet, over medium high heat; brown chicken. Remove to plate.
Step 6Reduce heat to medium low and pour in sauce, broth and garlic. Bring to a simmer. Return chicken to sauce with chocolate and stir gently until chocolate melts. Simmer for about 10 minutes or until chicken is no longer pink inside. Sprinkle with cilantro before serving.
Per serving (1 portion)
- 29 g
- 173 mg
- 620 mg
- Total fat
- 9 g
- Saturated fat
- 3 g
- 69 mg
- 12 g
- 3 g
- 6 g
- Added sugars
- 2 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.
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