Grilled Chicken Breasts with Smoky Dried Plum & Chipotle Mole
Traditional Mexican mole takes hours to make, but this version is quick and easy without sacrificing complexity of flavor. Dried plums, smoky chipotles and chocolate blend into a rich complement to grilled chicken, or enjoy the sauce with pork or beef.
1 1/2 cups low-sodium chicken broth
1/2 cup pitted dried plums (about 3 ounces)
4 canned chipotles in adobo, rinsed and seeded
1/2 cup toasted slivered almonds
1 ounce bittersweet chocolate
Salt, as needed
6 skinless, boneless chicken breasts (4 ounces each)
2 tablespoons chili powder
Salt, as needed
12 corn tortillas
1/4 cup chopped cilantro
In saucepan, bring broth and dried plums to a boil. Remove from heat, cover and let sit 15 minutes. With slotted spoon, remove half the dried plums; reserve for garnish. In blender, purée remaining dried plums, broth, chipotles and 1/4 cup of the almonds. Return mixture to saucepan; add chocolate. Stir over low heat until chocolate is melted. Season with salt. (Mole can be kept warm, or refrigerated and reheated as needed.)
Sprinkle chicken breasts with chili powder; season with salt. On gas or charcoal grill, or in heated grill pan, grill chicken about 4 minutes on each side or until cooked through. Grill tortillas, or heat in oven or steamer. Slice chicken; divide among 6 plates. Spoon mole over chicken. Garnish with reserved dried plums and almonds; sprinkle with cilantro. Serve tortillas on side.
Tip: for spicier mole, do not rinse or seed chipotles.
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