Recipe: Jalapeno Chicken With Mole Poblano [edit]

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Tags: American, Calorie, Diet, Fat, Free, Health, Hispanic, Mexican, Poultry, Sauce, South American, Texas

Yield: 8 servings

1	tablespoon Sesame seeds
1	lrg Onion, chopped
4	Cloves garlic, minced
1	small Very ripe banana, chopped
¼	cup Prunes, chopped, pitted
2	teaspoons Raisins
1	tablespoon Creamy peanut butter
5	tablespoons Unsweetened cocoa powder
3	tablespoons Chili powder
2	teaspoons Sugar
½	teaspoon Cinnamon
⅛	teaspoon Coriander
⅛	teaspoon Cloves
⅛	teaspoon Anise seeds, crushed
2	cups Low-sodium chicken broth
6	ounces Tomato paste
8	Skinless boneless chicken Breast halves, ( 6-oz each)
2	tablespoons Mild jalapeno jelly, melted Or 2 T apple jelly, melted And mixed with 1/16 tsp Ground red pepper
	Salt
	Lime wedges

Step 1	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.
Step 2	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.
Step 3	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.
Step 4	Or, if made ahead, let cool; then cover and refrigerate for up to 3 days.
Step 5	Reheat before continuing.
Step 6	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).
Step 7	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.
Step 8	Low-Fat Mexican - Sunset Books -