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
Ingredients
Directions
-
Step 1
Place Guajillo chilies in a bowl and cover with boiling water. Let stand for 20 minutes or until softened. -
Step 2
Meanwhile, 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 3
Drain 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 4
Sprinkle chicken with chili powder and oil; toss to coat. -
Step 5
In a large nonstick skillet, over medium high heat; brown chicken. Remove to plate. -
Step 6
Reduce 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.
Nutritional information
Per serving (1 portion)
- Calories
- 243
- Protein
- 29 g
- Sodium
- 173 mg
- Potassium
- 620 mg
- Total fat
- 9 g
- Saturated fat
- 3 g
- Cholesterol
- 69 mg
- Carbohydrates
- 12 g
- Fibre
- 3 g
- Sugars
- 6 g
- Added sugars
- 2 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.
