Chicken Strips With Peanut Mole Sauce Recipe
Ingredients
| Chicken stock | 1 Cup (16 tbs) | |
| 2 tomatoes, peeled, seeded,chopped | ||
| Unsweetened chocolate | 1 Ounce, grated | |
| Garlic | 3 Clove (5gm), minced | |
| Corn tortilla | 1 , crumbled | |
| 1/ 3 cup each peanuts and raisins | ||
| Sesame seeds | 1 Tablespoon | |
| Salt | 1/ 2 Teaspoon | |
| Ground cinnamon | 1/ 4 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Canola oil | 3 Tablespoon | |
| 4 long double-pronged skewers | ||
| 4 boneless and skinless chicken breasts, cut into 3/ 4-inch strips | ||
| Pitted black olives | 16 Large | |
| Canola oil | 1/ 4 Cup (16 tbs) | |
| Chili powder | 1/ 2 Teaspoon | |
| Canola oil, for brushing skewers and grid | ||
| Peanuts | 1 Cup (16 tbs), garnish | |
Directions
Place all the mole ingredients, except oil, in a blender or in a food processor fitted with a steel blade.
Puree.
Heat the oil in a saucepan.
Add the puree and cook over low heat for 5 minutes, stirring often.
Sauce should be the consistency of thin pancake batter.
If it is too thick, add more chicken stock by the tablespoonful.
Cool sauce.
Pour it into a bowl and cover loosely.
Refrigerate until ready to use.
Thread skewers with chicken strips, in and out, alternating with an olive.
Pour oil in a bowl and stir in chili powder.
Brush chicken kabobs with flavored oil.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill chicken kabobs, rotating often, for 9 minutes, or until the chicken is cooked to taste.
Puree.
Heat the oil in a saucepan.
Add the puree and cook over low heat for 5 minutes, stirring often.
Sauce should be the consistency of thin pancake batter.
If it is too thick, add more chicken stock by the tablespoonful.
Cool sauce.
Pour it into a bowl and cover loosely.
Refrigerate until ready to use.
Thread skewers with chicken strips, in and out, alternating with an olive.
Pour oil in a bowl and stir in chili powder.
Brush chicken kabobs with flavored oil.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill chicken kabobs, rotating often, for 9 minutes, or until the chicken is cooked to taste.
Chef
