Grilled Chicken Mole
Prep: 30 minutes
Grill: 10 minutes • Serves: 4
4 dried ancho chiles, stemmed
1 can (14.5 ounces) diced tomatoes with roasted garlic and onion
1/4 cup lightly salted cashew halves and pieces
1/2 teaspoon ground cumin
1-1/2 tablespoons lime zest
1 Mexican cinnamon stick
1-1/2 cups unsalted chicken stock
2 tablespoons fresh lime juice
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 boneless, skinless Miller® Poultry Chicken Breasts (about 6 ounces each)
Fresh cilantro sprigs for garnish (optional)
1. In large saucepot, heat 1 tablespoon oil over medium-high heat; add chiles. Cook 2 minutes stirring frequently, being careful not to let chiles burn; transfer to bowl. Reduce heat to medium. Add tomatoes, cashews and cumin; cook 5 minutes, stirring occasionally. Add lime zest; cook 2 minutes. Add cinnamon stick, stock, lime juice, cocoa powder and chiles; cook 15 minutes or until thickened, stirring occasionally. Remove cinnamon stick; transfer to blender. Blend on high until smooth; stir in 1/8 teaspoon each salt and pepper. Makes about 2-1/4 cups.
2. Prepare outdoor grill for direct grilling over medium-high heat. Rub chicken with remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Serve chicken topped with mole sauce; garnish with cilantro, if desired.
Approximate nutritional values per serving:
360 Calories, 15g Fat (3g Saturated), 96mg Cholesterol,
746mg Sodium, 15g Carbohydrates, 4g Fiber, 40g Protein
Chef Tip:
Serve with microwaveable Spanish-style whole-grain brown rice along with grilled zucchini and yellow squash.