Chicken with Mole Sauce

Chicken with Mole Sauce
Photo by ALLEN ROKACH

Ingredients

  • 1/8 teaspoon ground cloves
  • 6 (4-ounce) boned, skinned chicken breast halves
  • Cooking spray
  • 1 (8 1/2-ounce) can whole tomatoes, undrained
  • 3 tablespoons blanched almonds, toasted
  • ¼ cup chopped onion
  • ¼ teaspoon ground cumin
  • + 31 more ingredients
    • ¾ ounce sweet baking chocolate
    • Cilantro sprigs (optional)
    • 1 tablespoon sesame seeds, toasted
    • Cooking spray
    • 1 teaspoon ground cinnamon
    • ¼ cup water
    • Dash of barbecue smoked seasoning (such as Hickory Liquid Smoke)
    • 2 garlic cloves, minced
    • 1 tablespoon minced jalapeño pepper
    • ¾ teaspoon chili powder
    • Dash of barbecue smoked seasoning (such as Hickory Liquid Smoke)
    • 2 garlic cloves, minced
    • 1 tablespoon minced jalapeño pepper
    • 1/8 teaspoon ground allspice
    • 1 (8 1/2-ounce) can whole tomatoes, undrained
    • ½ teaspoon salt, divided
    • 6 (4-ounce) boned, skinned chicken breast halves
    • Cilantro sprigs (optional)
    • 1 teaspoon ground cinnamon
    • 3 tablespoons blanched almonds, toasted
    • ¼ cup chopped onion
    • 1/8 teaspoon ground allspice
    • 1 (6-inch) day-old corn tortilla, broken into pieces
    • 1/8 teaspoon ground cloves
    • ¾ ounce sweet baking chocolate
    • ¾ teaspoon chili powder
    • ¼ teaspoon ground cumin
    • ½ teaspoon salt, divided
    • 1 (6-inch) day-old corn tortilla, broken into pieces
    • 1 tablespoon sesame seeds, toasted
    • ¼ cup water

Sprinkle chicken with 1/4 teaspoon salt. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Set aside; keep warm. Add onion, jalapeño pepper, and garlic to skillet; cook 3 minute...

View full recipe at My Recipes

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