4 oz. onion, chopped
1 clove garlic, minced
1-1/2 tbsp. oil or butter
1/2 cup tomato sauce
1-1/2 oz. raisins
2-1/2 oz. smooth peanut butter
2 tsp. sugar
1 tsp. chili powder, or to taste
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/2 oz. unsweetened chocolate
1-1/4 cups weak chicken broth
|
Directions:
|
Sauté onion and garlic in oil or butter until tender but not brown. Combine this with remaining ingredients in a blender or food processor and blend until smooth. Return to saucepan and simmer 15-20 minutes, stirring frequently.
Roast some chicken or duck according to your favorite recipe. Brush the sauce over the bird at serving time; optionally sprinkle with chopped peanuts.
|
|
|
Here's a quick killer recipe for mole sauce; serve it on a well-roasted duckling or chicken.
|
|
User Reviews: |
I totally changed the proportions (was cooking for five)--but the ingredients are the perfect mix. I didn't saute the onions and garlic...just chopped and blended with some bouillon cubes I dissolved in a small amount of water in the microwave and with a bunch of raisins and whole canned tomatoes. I slow melted the chocolate (more than called for) and the peanut butter and added to already-heated mixture from blender. Used more than called for of all spices, and added the juice from the can of tomatoes slowly as mixture thickened. |
|
|
I made the Killer Chicken Mole last night for my wife's birthday. We all enjoyed it and I gave some of the mole sauce to my sister-inlaw to try she has never had it. I will keep this recipe on hand. I can't wait to be able to use the grill and use the Mole on things from the it. Just like the Mole that I had years ago in Mexico. |
|
|
(I used unsweetened powder cocoa and Adam's creamy unsalted peanut butter.) My sister and brother live in Oaxaca Mexico and have made chicken mole for me, this recipe was better than theirs -- I love it!!! |
|
|
View all 4 reviews of this recipe. |
|
|
