artist/ Olivia Stephens
LAST WEEK I PRESENTED ONE HECK OF A TERRIFIC RECIPE, CHOCLAT SIN #9, that combined chocolate and peanut butter, in a more or less traditional way. This week I'm combining chocolate and peanut butter again, in a non-traditional recipe, unless you're used to cooking Mexican. Have a go at this one...have I ever steered you wrong?
CHICKEN PEANUT MOLE'
Vegetable oil or no-stick spray
2 lbs. skinless, boneless chicken breasts, cut into cubes
1 cup chopped onion
1 tsp. chopped garlic
1 (14 oz.) can chicken broth (low fat)
1 (14 oz.) can diced tomatoes and green chilies
1 to 3 tsp. chili powder, to taste
1/4 cup creamy peanut butter
1 tbs. unsweetened cocoa powder
1/4 tsp. cinnamon
1 tbs. honey
chopped cilantro/ optional
1. Heat oil in large skillet over medium-high heat. Add chicken, sprinkle with salt, pepper, cook until golden brown on all sides. Do not overcook. Remove from skillet.
2. Add small amount of oil to skillet. Add onion, cook until softened. Add garlic, cook another minute. Stir in broth, tomatoes, chili powder, peanut butter, cocoa, honey and cinnamon. Bring to a boil, reduce heat to a simmer, 10 min., uncovered to thicken. You can puree sauce with immersion blender, or leave chunky.
3. Place chicken in sauce, combine. Cook, low heat, uncovered 5/10 minutes. Serve with rice, sprinkled with cilantro, if you wish. Serves 8.
4. You can drink a soft, light, fruity red with this meal.