Chicken Mole

Who says Mexican food has to be unhealthy? I served this chicken mole over corn and peppers and some greens (kale, chard, spinach). I got the spice for the mole from a local spice shop called Savory Spice Shop. Lucky for all the people outside of Colorado, you can order their stuff online (here). I had some left over sauce that I froze. I think this would make a great BBQ sauce too.

Chicken Mole

Servings: 4-6

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

Ingredients
4 boneless, skinless breast or 4 leg/thigh quarters (skinless but with bone) or a combo
3 medium tomatillos
1/2 poblano pepper
1 cup chicken stock, divided
2 T golden rasins
1/2 medium onion, diced
~1/4 cup agave
4 oz Savory's Mexican Mole
oil

Directions
Heat up your broiler. Place tomatillos and poblano pepper under the broiler. Make sure to turn them while they are browning. While those brown, heat oil in a pan and add the onions. Saute until browned then set aside for now. When the tomatillos and pepper are blistered remove from broiler and place tomatillos in a food processor. Place the pepper in a plastic bag for 5 minutes then remove the skin and seeds and place half of the pepper in the food processor too. Add 1/2 cup of stock, rasins, half of the onions and the spice mix in the food processor too. Pulse until smooth. Add the agave as needed because the spice mix is pretty spicy and somewhat bitter. Keep in mind that when paired with the chicken the sauce will not be as intense as when you taste it right out of the food processor.
In the same pan where the onions were cooked, brown the chicken on both sides, but do not cook through. Set the chicken aside and add the mole sauce from the food processor into the pan. Cook for about 5 minutes. Add the chicken back to the pan with the remaining chicken stock and the other half of the onions. Cover and cook on medium-low heat for about 30 minutes, or until the chicken is done. Shred the chicken and top with as much sauce as desired.