Chicken Mole

This is a rich delicious traditional Mexican
dish I was first introduced to, many
years ago.
My friend's husband was born and raised in Mexico, where he trained as a chef.
He would quite often prepare authentic Mexican dishes and bring them to us to enjoy for our lunch break at work.
I must say the Mole is my favorite.


Chicken Mole


6 chicken breasts
4 tablespoons olive oil
1/4 cup raisins
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 onion, chopped
1/4 teaspoon cinnamon
1 green pepper, chopped
1/2 teaspoon salt
3 slices pimento pepper, chopped
1/4 teaspoon pepper
1 teaspoon sugar
2 large tomatoes, peeled, seeded and chopped
1 grated orange, rind of
2 ounces unsweetened chocolate squares, chopped
2 tablespoons chili powder (or to taste)
2 1/2 cups chicken broth
1/4 cup light rum
1/4 cup slivered almonds



1. In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown.
2. Remove chicken.
3. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
4. To onion mixture, add chili powder, blending well.
5. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer.
6. Add chocolate, stirring until melted.
7. Replace chicken, spooning sauce over.
8. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
9. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.

graphic from www.recipes4us.co.uk