California Raisin Mole
- 1 Cup California raisins, divided
- Non-stick cooking spray
- 11/2 Teaspoons vegetable oil
- 1/2 Cup minced red onions
- 1/2 Teaspoon coriander seeds, crushed
- 1/2 Teaspoon anise seeds, crushed
- 11/2 Teaspoons chilli powder
- 1/2 Teaspoon sugar
- 1/2 Teaspoon cinnamon
- 11/2 Teaspoons minced garlic
- 1/4 Teaspoon ground cloves
- 1 Teaspoon unsweetened cocoa powder
- 1 Tablespoon peanut butter
- 1/3 Cup chicken broth
- Scant 1/2 cup (3 ounces) diced fresh tomatoes
- Salt; to taste
- 6 boneless, skinless chicken breasts (about 4 ounces each)
- Salt and pepper; to taste
Lightly coat the bowl and blade of a food processor with non-stick cooking spray and purée 3/4 cup of the raisins to yield 1/4 cup of raisin paste*. (The paste will be very sticky). Set aside.
In a large, heavy skillet, heat the oil over high heat; add the onion and sauté, stirring frequently until golden brown. Stir in the crushed coriander and anise seeds. Then add the chilli powder, sugar, cinnamon, garlic and cloves; cook the mixture for 1 minute over moderate heat, stirring constantly. Add the cocoa powder, peanut butter, chicken broth, tomatoes, raisin paste, reserved raisins and salt; simmer uncovered, stirring occasionally for about 10 minutes or until the sauce is slightly thickened and bubbly.
Season chicken breasts with salt and pepper. Grill or broil the chicken until cooked through. Place each breast on a serving plate and surround with about 1/4 cup of sauce. Serve with warm tortillas.
Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (3/4 cup natural raisins) until very finely chopped and smooth.