I don't cook this dish from south of the
border very often, but maybe
I should. This website also has a similar recipe for a soup made from
leftover turkey. I don't think torfurkey or that other thing will work here.
|mole chicken||serves 4|
|2 Tbsp olive oil||1/2 cup sliced almonds|
|2 cloves garlic, chopped||1/2 tsp. ground cloves|
|4 boneless chicken breasts||1/2 tsp. ground cumin|
|1 small onion, chopped||1/2 tsp. ground cinnamon|
|14 oz. can tomatoes||1 Tbsp brown sugar|
|2 Pablano peppers, chopped||1/3 cup orange juice|
|1 Tbsp cocoa||fresh ground pepper|
|Heat oil in Dutch oven, add garlic and cook
until soft. Add chicken breasts and brown.
Remove chicken and reserve. Add onion, tomatoes and pepper to pot, stir and cook
for 10 minutes. Add cocoa, almonds, spices, sugar, orange juice and chicken. Bring
to boil. Lower heart and simmer for 25 minutes. Serve with fresh ground pepper.