Recipe: Jalapeno Chicken with Mole Poblano
For 8 Persons
Category: Poultry, Tex-mex, Low-fat, Sauces
--------------------------------NORMA WRENN--------------------------------
1 tb Sesame seeds
1 lg Onion; chopped
4 Cloves garlic; minced
1 sm Very ripe banana; chopped
1/4 c Prunes; chopped; pitted
2 ts Raisins
1 tb Creamy peanut butter
5 tb Unsweetened cocoa powder
3 tb Chili powder
2 ts Sugar
1/2 ts Cinnamon
1/8 ts Coriander
1/8 ts Cloves
1/8 ts Anise seeds; crushed
2 c Low-sodium chicken broth
6 oz Tomato paste
8 Skinless boneless chicken
-Breast halves; ( 6-oz each)
2 tb Mild jalapeno jelly; melted
-Or 2 T apple jelly, melted
-And mixed with 1/16 tsp
-Ground red pepper
Salt
Lime wedges
Toast sesame seeds in a wide nonstick frying pan over medium heat until
golden (about 4 minutes), stirring often. Transfer to a bowl; set aside.
To pan, add onion, garlic, banana, prunes, raisins, peanut butter and 3
tablespoons water. Cook over medium heat, stirring often, until mixture is
richly browned (10-15 minutes); if pan appears dry, add 1 tablespoon of
water at a time. Stir in cocoa, chili powder, sugar, cinnamon, corinader,
cumin, cloves, anise seeds, and 3/4 cup of the broth. Bring mixture to a
boil over medium-high heat.
Transfer onion mixture to a food processor or blender and add tomato paste,
2 teaspoons of the sesame seeds, and a little of the remaining broth. Whirl
until smoothly pureed; then stir in remaining broth. Cover and keep warm.
Or, if made ahead, let cool; then cover and refrigerate for up to 3 days.
Reheat before continuing.
While onion mixture is browning, rinse chicken and pat dry. Place jelly in
a bowl and stir to soften; add chicken and mix to coat. Then place chicken
in a lightly oiled 10-by-15-inch rimmed baking pan. Bake in a 450 degree
oven until meat is thickest part is no longer pink; cut to test (12 to
minutes).
To serve, spoon some of the warm mole sauce onto dinner plates; top with
chicken, then more mole sauce. Sprinkle with remaining 1 teaspoon sesame
seeds. Season to taste with salt; serve with lime wedges.
Per serving: 267 calories (18% from fat) 33 g protein 23 g carbohydrates 6
g total fat (1g sat fat) 74 mg cholesterol 305 mg sodium
Low-Fat Mexican - Sunset Books - ISBN 0-376-02478-X
Posted to MC-Recipe Digest by Nancy Berry
1998
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