Cooking with the Bubba #31- Chicken Mole

Bored with your usual repertoire of chicken dinners? Try this fresh take. Chicken mole (pronounced moe-lay) is a traditional Mexican dish that mixes exotic spices with a hint of chocolate and peanut. Outrageously delicious.

Ingredients (for 3 servings): 1/2 medium onion chopped, 2 cloves garlic minced, 3 tbsp. olive oil or butter, 1/2 cup tomato sauce, 1/2 cup golden raisins, 2 tablespoons smooth peanut butter, 2 tsp. sugar, 1 tsp. chili powder, 1/2 tsp. cinnamon, 1/2 tsp. allspice, 1/4 cup unsweetened bakers cocoa, 1 14oz. can chicken broth, 6 boneless chicken thighs.

Cooking: Sauté onion and garlic in oil or butter until golden. Combine this with remaining ingredients in a blender or food processor and blend until smooth. Return to saucepan and simmer 20 minutes or more depending on how thick you like your mole. Stir frequently.

Meanwhile roast the chicken thighs as you normally would (or see the package for roasting instructions). Here I've added a little olive oil and lemon juice to the roasting dish and topped the chicken with some slices of jalapeno and black olives. The peppers will add a little heat, and the olives being mild in taste, won't fight the mole, and both will add interest. During the last 15 minutes of baking time, pour a good amount of the sauce over the chicken. Keep the remainder warm and spoon some over each serving.

Serve: Over rice, whole wheat or egg noodles, fettucine or other pasta noodles. Top with crushed peanuts if you'd like..... HOME