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| WHAT YOU'LL NEED |
| 1 1/2 |
cups low-sodium chicken broth |
| 1/2 |
cup (3 ounces) pitted California Dried Plums |
| 4 |
canned chipotles in adobo, rinsed and seeded* |
| 1/2 |
cup toasted slivered almonds |
| 1 |
ounce bittersweet chocolate |
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Salt |
| 6 |
skinless, boneless chicken breasts (4 ounces each) |
| 2 |
tablespoons chili powder |
| 1/4 |
cup chopped cilantro |
| 12 |
corn tortillas |
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Prep time: 10 minutes
Cook time: 20 minutes
To make mole, in saucepan, bring broth and dried plums to a boil. Remove from heat, cover and let sit 5 minutes. With slotted spoon, remove half of dried plums; reserve for garnish. In blender, purée remaining dried plums, broth, chipotles and 1/4 cup of the almonds. Return mixture to saucepan; add chocolate. Stir over low heat until chocolate is melted. Season with salt. (Mole can be kept warm, or refrigerated and reheated as needed.)
Sprinkle chicken with chili powder; season with salt. On gas or charcoal grill, or in heated grill pan, grill chicken about 4 minutes on each side or until cooked through. Grill tortillas, or heat in oven or steamer. Slice chicken; divide among 6 plates. Spoon mole over chicken. Garnish with reserved dried plums and almonds; sprinkle with cilantro. Serve tortillas on side.
Serves 6.
* For spicier mole, do not rinse or seed chipotles.
Nutrition Information Per Serving: 416 calories; 12 g fat; 408 mg sodium; 44 g carbohydrate; 33 g protein; 66 mg cholesterol; 5 g fiber
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