Chicken Strips With Peanut Mole Sauce
|Chicken stock||1 Cup (16 tbs)|
|Tomatoes||2 , peeled, seeded, chopped|
|Unsweetened chocolate||1 Ounce, grated|
|Garlic||3 Clove (15 gm), minced|
|Corn tortilla||1 , fried, crumbled|
|Peanuts||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Sesame seeds||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Chili powder||1 Teaspoon|
|Canola oil||3 Tablespoon|
|Boneless skinless chicken breasts||4 , cut into 3/ 4 inch strips|
|Pitted black olives||16 Large|
|Canola oil||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
|Chopped peanuts||1 Cup (16 tbs) (For Garnish)|
Place all the mole ingredients, except oil, in a blender or in a food processor fitted with a steel blade.
Heat the oil in a saucepan.
Add the puree and cook over low heat for 5 minutes, stirring often.
Sauce should be the consistency of thin pancake batter.
If it is too thick, add more chicken stock by the tablespoonful.
Pour it into a bowl and cover loosely.
Refrigerate until ready to use.
Thread skewers with chicken strips, in and out, alternating with an olive.
Pour oil in a bowl and stir in chili powder.
Brush chicken kabobs with flavored oil.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill chicken kabobs, rotating often, for 9 minutes, or until the chicken is cooked to taste.