Chicken mole

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

• 4 chicken breasts
• 60 ml (4 tbsp) canola oil
• 2 bananas, thickly sliced
• 4 servings cooked rice
• 1 avocado, sliced
• Salt and pepper to taste

Mole

• 2 onions
• 4 cloves garlic
• 2 fresh Ancho peppers, seeds and white membranes removed
• 30 ml (2 tbsp) canola oil
• 2 tomatoes Tomatillos
• Qs water
• 15 ml (1 tbsp) chipotle in adobo sauce
• 5 ml (1 tsp) cinnamon powder to taste
• 15 ml (1 tbsp) cumin powder to taste
• 15 ml (1 tbsp) coriander powder to taste
• 5 ml (1 tsp) oregano to taste
• 125 ml (1/2 cup) dried prunes, pitted
• 60 ml (1/4 cup) peanuts
• 60 ml (1/4 cup) Extra Bitter chocolate or 100% Cacao Barry cocoa powder
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 200 °C (400 °F).
2. In a hot pan, with a little oil, brown the chicken breasts in the oil, 2 minutes on each side. Salt, pepper and set aside in an ovenproof dish.
3. In the same hot pan, brown the banana slices, 1 minute on each side.
4. Arrange the banana slices around the chicken breasts and cook in the oven for 18 minutes.
5. In the meantime, in a hot saucepan, brown the onions, garlic and Ancho peppers in the oil.
6. Add the tomatoes, cover with water.
7. Add chipotles, cinnamon, cumin, coriander, oregano, prunes, peanuts, chocolate and simmer for 20 minutes.
8. Using a hand blender, puree until smooth. Check seasoning.
9. Serve chicken breasts topped with prepared mole sauce and accompanied by rice and avocado slices.