Chicken Mole is one of our favorite dishes.  The ingredient list alone will make your heart beat and the cooking is lovely.  Did I say lovely.  Shit yeah!  But in a manly sort of way.  Ok, OK!  I have long hair… doesn’t mean nothin!  Now, back to the chicken… focus people! 

Chicken Mole:
6 boneless skinless chicken breast
halved and slightly pounded
1 tbsp (15 ml) butter
1 medium onion chopped
2 cups (500 ml) low sodium chicken broth
1 can (4 oz/114 ml) diced chilies with liquid
1/3 cup (75 ml) toasted sliced almonds
2 tsp (10 ml) chili powder
1 tsp (5 ml) sugar
4 cloves garlic finely chopped
¼ tsp (1 ml) cinnamon
pinch ground cloves
1-2 oz (28-56 g) unsweetened baking chocolate
salt and pepper to taste

• In a large skillet brown chicken on both sides in the butter over medium-high heat. Remove to a plate to keep warm.
• Add the onion to the skillet and cook until just browning 3-5 min. Add the chopped garlic. Add the remaining ingredients stirring constantly until the chocolate has been completely incorporated.
• Add the chicken and stir to coat the chicken with sauce. Cover and reduce heat and simmer until the chicken is cooked about 30 min.
• Remove the chicken to a warming plate. Uncover the sauce and increase the heat and simmer until the sauce has thickened about 10 min.
• Slice chicken and return to sauce.
Serves 6

Wild Rice:

2 cups (500 ml) wild rice or wild rice blend
2 ¾ – 3 ¼ cups (750ish ml) water or flavoured stock
1 tsp salt

• Add rice and salt to a medium sized pot
• Add water and bring to a hard boil. Once boiling reduce and simmer while partially covered
• Cook until just soft. Remove from the heat and completely cover. All rice’s have different cooking times.

Tomato and cilantro concassé:

6 Roma tomatoes roughly chopped
1 bunch cilantro roughly chopped
2 cloves garlic finely chopped
4 tbsp olive oil
salt and pepper to taste

• Add all ingredients to a bowl and mix together