Raspberry Mole with Chicken

1 Tsp. pink peppercorns
1/2 Tsp. ground cumin
1/2 Tsp. anise seed
1 Tbsp. cocoa butter
75 grams of walnut pieces
340 grams of Driscoll's Raspberries
30 grams of semi-sweet chocolate
120 ml of chicken broth
80 ml of red wine
3 Tablespoons sesame seeds, toasted
1/2 vanilla bean, finely chopped
2 whole cloves
1 dried ancho chile, seeded
1 dried morita chile, seeded
1 dried guajillo chile, seeded
Salt, to taste
4 grilled skinless, boneless chicken breasts
3 medium sweet potatoes, cubed and fried

20 min prep + 15 min cooking | 4 | other courses | community

Mole is a Mexican sauce traditionally made with chili peppers. Our raspberry mole recipe is enriched with three types of chilis, chocolate, walnuts and cloves. Serve over grilled chicken or pork.

Directions

Created by: Rose Marie Plashinski

Toast peppercorns, cumin, anise, vanilla and cloves in a dry skillet over medium heat, 1 to 2 minutes. Stir frequently to prevent scorching. Remove from pan.
Heat cocoa butter in same skillet over medium-high heat. Brown the chilies on all sides. Add walnuts, 170 grams of raspberries, chocolate and toasted spices. Stir until chocolate is melted and incorporated, being careful not to burn ingredients. Add broth and wine and bring to a simmer. Simmer 5 minutes or until slightly reduced.
Place mixture in a blender and puree until smooth. Strain through a mesh sieve. Season with salt.
Serve with grilled chicken breasts and cubed fried sweet potatoes. Garnish with sesame seeds and remaining raspberries.