Grilled Chicken Mole
1. In large saucepot, heat 1 tablespoon oil over medium-high heat; add chiles. Cook and stir 2 minutes, being careful not to let chiles burn; transfer to bowl. Reduce heat to medium. Add tomatoes, cashews and cumin; cook and stir 5 minutes. Add lime zest; cook and stir 2 minutes. Add cinnamon stick, stock, lime juice, cocoa powder and chiles; cook and stir 15 minutes or until thickened. Remove cinnamon stick; transfer to blender. Blend on high until smooth; stir in salt and pepper to taste. Makes about 2¼ cups.
2. Prepare outdoor grill for direct grilling over medium-high heat. Rub chicken with remaining 1 tablespoon oil and salt and pepper to taste. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Serve chicken topped with mole sauce; garnish with cilantro, if desired.
- 15 g Fat
- 3 g Saturated fat
- 96 mg Cholesterol
- 600 mg Sodium
- 15 g Carbohydrates
- 4 g Fiber
- 4 g Sugars
- 3 g Added sugars
- 40 g Protein
Directions
1. In large saucepot, heat 1 tablespoon oil over medium-high heat; add chiles. Cook and stir 2 minutes, being careful not to let chiles burn; transfer to bowl. Reduce heat to medium. Add tomatoes, cashews and cumin; cook and stir 5 minutes. Add lime zest; cook and stir 2 minutes. Add cinnamon stick, stock, lime juice, cocoa powder and chiles; cook and stir 15 minutes or until thickened. Remove cinnamon stick; transfer to blender. Blend on high until smooth; stir in salt and pepper to taste. Makes about 2¼ cups.
2. Prepare outdoor grill for direct grilling over medium-high heat. Rub chicken with remaining 1 tablespoon oil and salt and pepper to taste. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Serve chicken topped with mole sauce; garnish with cilantro, if desired.
