What is in this article?:
Raspberry Mole with Chicken
Yield: 4 servings.
1 tsp. pink peppercorns
½ tsp. ground cumin
½ tsp. anise seed
½ vanilla bean, finely chopped
2 whole cloves
1 Tbsp. cocoa butter
1 dried ancho chile, sddeded
1 dried morita chile, seeded
1 dried Guajillo chile, seeded
½ cup walnut pieces
2 packages (6 oz. each) Driscoll’s Raspberries
1 oz. semisweet chocolate (about 3 Tbsp. chocolate chips)
½ cup chicken broth
1/3 cup red wine
to taste, salt
4 grilled skinless, boneless chicken breasts
3 medium sweet potatoes, cubed and fried
3 Tbsp. sesame seeds, toasted
Toast peppercorns, cumin, anise, vanilla and cloves in a dry skillet over medium heat for 1 to 2 minutes. Stir frequently to prevent scorching. Remove from pan.
Heat cocoa butter in same skillet over medium-high heat. Brown the chilies on all sides. Add walnuts, 1 package raspberries, chocolate and toasted spices. Stir until chocolate is melted and incorporated, being careful not to burn ingredients. Add broth and wine; bring to a simmer. Simmer 5 minutes or until slightly reduced.
Place mixture in a blender and puree until smooth. Strain through a mesh sieve. Season with salt. Serve with grilled chicken breasts and cubed fried sweet potatoes. Garnish with sesame seeds and remaining raspberries.
PHOTO: Driscoll’s
