Chicken in Pine Nut Mole
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 white onion, quartered and dry roasted
  • 3 jalapeno chiles, dry roasted
  • 3 cloves of garlic, dry roasted
  • 4¼ cups chicken stock
  • 6 tablespoons olive oil
  • 2 cups dry roasted pine nuts
  • 2 cloves dry roasted
  • 2 allspice berries dry roasted
  • 6 chicken breasts
  • ½ cup pine nuts for garnish
  • sea salt
Instructions
  1. Dry roast items that need to be roasted. I did this in two separate pans for about 45 minutes in a preheated 350 degree oven.
  2. Put the onion, chiles, and garlic into a food processor or blender, and a ladle of the chicken stock and process until smooth. Strain into a bowl.
  3. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the chile mixture and cook stirring frequently, for 5 minutes.
  4. Put the pine nuts, cloves and allspice berries into a food processor or blender and process until combined. Again, add a ladle of the chicken stock. Strain into the pan with the chile mixture, and discard the contents of the strainer. Taste the sauce and season with salt if necessary. Add the rest of the stock, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
  5. Heat the remaining oil in a large frying pan or skillet. Add the chicken and cook over medium heat for 4-5 minutes on each side, until golden brown. Remove the pan from the heat.
  6. Transfer the chicken to the pine nut sauce and simmer over low heat for 20 minutes or until cooked through. Remove the pan from the heat.
  7. Divide the chicken and sauce among individual plates, sprinkle with the pine nuts and serve immediately.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-south-of-the-border/