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Easy Mole Sauce
Serving Size: 8
1 1/2 cups chopped onion
3 tablespoons vegetable oil
1/2 teaspoon coriander seed 1/2 teaspoon anise seed
2 tablespoons chili powder
2 teaspoons sweetener, Splenda bulk
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter, Adams Natural unsalted
2 1/2 cups chicken broth
8 ounces canned tomatoes
3 whole garlic cloves – mashed
3/4 teaspoon salt
"Traditional recipes for mole poblano call for several varieties of dried chillies, which, outside the Southwest, are available only at speciality foods stores or by mail order; as well as sesame seeds and/or pumpkin seeds and/or peanuts; roasted tomatoes; and chocolate; among other things. A mole can sound like a peculiar combination of ingredients, but at its best it is every bit as subtle and well balanced as the most evolved French sauce. Our quick version uses only ingredients available at the supermarket, and broiled, not fried, chicken, which makes the dish easier to prepare, lighter, and most important, still delicious---if not exactly authentic. "
Tweaks: cut onion by 2/3, tomatoes by half, eliminate 2 tbsp. raisins, switch sugar to bulk sweetener, cut chili powder by 1/3; recommend using fresh ground roasted chillies, such as Anchos, instead of chili powder.
Serving Ideas : over 1 pound broiled chicken wings