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Chicken Strips With Peanut Mole Sauce

Kebab.King's picture
  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
  Salt 1⁄2 Teaspoon
  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.
Cool sauce.
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.

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Chicken Strips With Peanut Mole Sauce Recipe