Note: This is an easy-to-cook version of an exotic dish, with my husband giving it 5 stars out of 5. Mole sauce originated in Mexico and is part of traditional cuisine in Central America and the Caribbean.
–4 chicken tenderloins or breast strips
–tomato (fresh, chopped, medium)
–almonds (minced in a food processor, about 12)
–chicken broth (non-fat, low sodium)
–pickled banana peppers (in a jar)
–dark chocolate (1 2” by 2” square, broken apart)
–salt and pepper
–fajita bread (small size)
1 – Place the chicken in a slow cooker. Chop 1 medium tomato, and place in the cooker. Add 2 chopped tablespoons of pickled banana peppers. Mince 12 almonds in a food processor, and add to the cooker. Add one-fourth cup of chicken broth to the cooker. Season with sesame seeds, oregano, garlic powder, salt, pepper, cinnamon, and ground cloves. Stir well. Cook on low for 5 hours. After 5 hours, remove the chicken to a plate, and shred with 2 forks; then return to the cooker. Break apart a 2” by 2” square of dark chocolate, and add to the cooker. Stir all ingredients very well. Continue cooking on low for 30 more minutes, making for 5 and one-half hours in all. Place setting on “warm” until time for dinner.
2 – For 2 people, microwave 2 slices of fajita bread on high for 30 seconds. Keep warm.
3 – Ask dinner guests to place the fajita bread on their plate, and top with the chicken mole, spreading the chicken mole across the bread. Serve additional sesame seeds for a garnish.
–chicken mole adapted from Eating Well magazine (May/June 2016).