Chicken Mole

Name: Chicken Mole
Ingredients: 2 cloves garlic, minced; 3 tablespoons olive oil; ¾ cup Berta’s Chicken Stock or canned broth; ½ cup Chopped onion; 1 teaspoon sesame seeds; 1 teaspoon aniseeds; ¼ cup shelled Toasted Pumpkin Seeds; ½ teaspoon whole cloves; ½ cinnamon stick (2 inches), broken into pieces; 1 teaspoon cumin seeds; ½ cinnamon stick (2 inches), broken into pieces; 1 teaspoon ground cinnamon; 1 large ripe plum tomato, coarsely chopped; 2 tomatillos, papery skin peeled and cut into wedges (see Note); ¾ cup Berta’s Chicken Stock or canned broth; ½ cup Basic Tomato Sauce; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 4 boneless skinless chicken breast halves (about 6 ounces each), well rinsed and patted dry; 4 boneless skinless chicken breast halves (about 6 ounces each), well rinsed and patted dry

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

When thinking of mole, one generally thinks of chicken with chocolate sauce. There are many stories about the derivation of this Mexican festival dish, traditionally prepared with turkey, chiles, and chocolate. In fact, mole comes from the Nahuatl Indian word molli—a sauce made with chile peppers. The chocolate is not essential.

Ingredients

½ cinnamon stick (2 inches), broken into pieces
1 teaspoon cumin se

Main course
Gluten-free

Method

In a small dry skillet, toast the cinnamon stick, cumin, aniseeds, sesame seeds, and cloves over low heat, until fragrant and slightly browned, about 3 minutes. Place the mixture in a coffee or spice grinder, add half the pumpkin seeds, and grind to a powder. Set aside.
Heat 1 tablespoon of the oil in a small saucepan. Sauté the garlic and onion over medium hea