The word mole comes from an Indian word meaning "concoction" and applies to a variety of blended Mexican sauces that are particularly tasty with chicken and turkey. One of the most famous variations includes a small amount of dark chocolate.
I don't remember where I got this recipe but I thought it was good enough to handwrite on one of my recipe cards. I do remember that the feta was really great with it and seemed to bring out the flavors.
This is NOT your traditional mole but still has a very authentic "mexican" flavor. I do not like the chocolate in traditional mole recipes and this one adds a bit of peanut butter which makes it more of a "Pollo con Guisada" or Mexican chicken with gravy which I tend to say is a chicken version of "Carne Guisada" or mexican beef/w gravy. I was taught how to make this by a very dear friend about 20 years ago. We have since parted ways and she is no longer in my life but NEVER far from my thoughts and ALWAYS in my heart.
The word "mole" is used to describe sauces that come in an overwhelming variety of colors and flavors. What unites all versions of mole is chili—whole, chopped, dried, or fresh, all mole use chili as one of the central components. This version is based on the style that originates in Oaxaca and uses a combination of chilies, spices, nuts and chocolate to create a final product that is complex and enticing. And although the thought of chicken and chocolate may be disconcerting, I have to recommend taking a leap of faith and giving this mole a shot.
4 servings 1. Preheat oven to 400F. 2. Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil. 3. Add the green onions and garlic and saute over medium heat for 1 minute. Add the tomato puree, raisins, ...