Jalapeno Chicken With Mole Poblano
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Tex-Mex | Low-fat, Poultry, Sauces, Tex-mex | 8 | Servings |
INGREDIENTS
| 1 | T | Sesame seeds |
| 1 | Onion, chopped | |
| 4 | Cloves garlic, minced | |
| 1 | Very ripe banana, chopped | |
| 1/4 | c | Prunes, chopped pitted |
| 2 | t | Raisins |
| 1 | T | Creamy peanut butter |
| 5 | T | Unsweetened cocoa powder |
| 3 | T | Chili powder |
| 2 | t | Sugar |
| 1/2 | t | Cinnamon |
| 1/8 | t | Coriander |
| 1/8 | t | Cloves |
| 1/8 | t | Anise seeds, crushed |
| 2 | c | Low-sodium chicken broth |
| 6 | oz | Tomato paste |
| 8 | Skinless boneless chicken | |
| Breast halves 6-oz | ||
| each | ||
| 2 | T | Mild jalapeno jelly, melted |
| Or 2 T apple jelly | ||
| melted | ||
| And mixed with 1/16 tsp | ||
| Ground red pepper | ||
| Salt | ||
| Lime wedges |
INSTRUCTIONS
Toast sesame seeds in a wide nonstick frying pan over medium heat until golden (about 4 minutes), stirring often. Transfer to a bowl; set aside. To pan, add onion, garlic, banana, prunes, raisins, peanut butter and 3 tablespoons water. Cook over medium heat, stirring often, until mixture is richly browned (10-15 minutes); if pan appears dry, add 1 tablespoon of water at a time. Stir in cocoa, chili powder, sugar, cinnamon, corinader, cumin, cloves, anise seeds, and 3/4 cup of the broth. Bring mixture to a boil over medium-high heat. Transfer onion mixture to a food processor or blender and add tomato paste, 2 teaspoons of the sesame seeds, and a little of the remaining broth. Whirl until smoothly pureed; then stir in remaining broth. Cover and keep warm. Or, if made ahead, let cool; then cover and refrigerate for up to 3 days. Reheat before continuing. While onion mixture is browning, rinse chicken and pat dry. Place jelly in a bowl and stir to soften; add chicken and mix to coat. Then place chicken in a lightly oiled 10-by-15-inch rimmed baking pan. Bake in a 450 degree oven until meat is thickest part is no longer pink; cut to test (12 to minutes). To serve, spoon some of the warm mole sauce onto dinner plates; top with chicken, then more mole sauce. Sprinkle with remaining 1 teaspoon sesame seeds. Season to taste with salt; serve with lime wedges. Per serving: 267 calories (18% from fat) 33 g protein 23 g carbohydrates 6 g total fat (1g sat fat) 74 mg cholesterol 305 mg sodium Low-Fat Mexican - Sunset Books - ISBN 0-376-02478-X Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 25, 1998
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 344
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 36.6mg
Sodium: 636.2mg
Potassium: 763.5mg
Carbohydrates: 52.5g
Fiber: 5.6g
Sugar: 7.5g
Protein: 24g