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CococoBernard Callebaut




 

Ingredients:

 

  • 2 tbsp extra virgin olive oil (30 ml)
  • 1 tbsp sesame oil (15 ml)
  • 2 chicken breasts, cubed
  • pinch ground cloves
  • 1 onion chopped
  • pinch of cumin
  • 2 tomatoes chopped
  • ½ tsp cinnamon (2½ ml)
  • 4 poblano chillies, roasted in a dry pan
  • ½ tsp nutmeg (2½ ml)
  • 2 cups stock (500 ml)
  • 2 cloves garlic, chopped
  • ¼ cup sesame seeds (63 ml)
  • 4 ounces semi-sweet Bernard Callebaut chocolate (125 g)
  • 2 tbsp pumpkin seeds, roasted in a dry pan (30 ml)
  • ½ tsp salt (2½ ml)

 

Directions:

 

  1. Heat frypan over high heat, add the oil and chicken. Cook until lightly browned on all sides, about 2 - 3 minutes.
  2. Add half the onion and half the tomatoes.
  3. In the meantime, make the mole: Combine the remaining ingredients in a food processor and blend until smooth.
  4. Reduce the heat of the frypan to medium-low, pour the mole over the chicken and continue to cook, stirring occasionally for another 15 minutes or so, until the sauce has thickened and the chicken is done.