Sweet Mole Sauce for Chicken
By: Adam Paul Green
Published: Thursday, November 10, 2011 - 8:57pm

Ingredients




8-10  whole chiles (dried or fresh)
6 tbsps vegetable oil
3/4 cup water
2 tsps onion powder
1 clove garlic (diced)
1 Roma tomatoes (medium size, cut into sections)
2 pieces whole wheat bread (toasted, cut into cube)
2 tbsps dates (chopped)
2 tbsps pecans (shelled)
1/2 tsp ground cinnamon
1/4 tsp clove
2 oz "Xocai Nuggets," melted
1/4 cup honey
1 dash salt (to taste)
3-4 cups chicken broth

Preparation

1 Remove stem and seeds from the chilies and fry in oil until tender. In a food processor, blend the chilies and water to form a paste. Add all ingredients except the broth and blend to a thick sauce. If it gets too thick add some of the broth to make it thinner. Transfer the blended sauce into a heavy saucepan and add the rest of the broth. Simmer for 1 1/2 hours until thick and all the flavors are incorporated. May pour sauce over chicken and bake at 350 degrees for 30 minutes. 2 Serves 8