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Jalapeno Chicken Wirh Mole Poblano

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  Sesame seeds 1 Tablespoon
  Onion 1 Large, chopped
  Garlic 4 Clove (20 gm), minced or pressed
  Ripe banana 5 Ounce, chopped (85 Gram)
  Chopped pitted prunes 45 Gram (1/4 Cup)
  Raisins 2 Tablespoon
  Creamy peanut butter 1 Tablespoon
  Unsweetened cocoa powder 5 Tablespoon (27 Gram)
  Chili powder 3 Tablespoon
  Sugar 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground coriander 1⁄8 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Anise seeds 1⁄8 Teaspoon, crushed
  Fat free low sodium chicken broth 470 Milliliter (2 Cups)
  Fat free reduced sodium chicken broth 470 Milliliter (2 Cups)
  Canned tomato paste 6 Ounce (1 Can)
  Skinless boneless chicken breast 6 Ounce (170 Gram)
  Salt To Taste
  Lime wedge 2

1. Toast sesame seeds in a wide nonstick frying pan over medium heat until golden (about 4 minutes), stirring often. Transfer to a bowl; set aside.
2. To pan, add onion, garlic, banana, prunes, raisins, peanut butter, and 3 tablespoons (45 ml) water. Cook over medium heat, stirring often, until mixture is richly browned (10 to 15 minutes); if pan appears dry, add more water, 1 tablespoon (15 ml) at a time. Stir in cocoa, chili powder, sugar, cinnamon, coriander, cumin, cloves, anise seeds, and 3/4 cup (180 ml) of the broth. Bring mixture to a boil over medium-high heat.
3. Transfer hot onion mixture to a food processor or blender and add tomato paste, 2 teaspoons of the sesame seeds, and a little of the remaining broth. Whirl until smoothly pureed; then stir in remaining broth. Cover and keep warm. (At this point, you may let cool; then cover and refrigerate for up to 3 days; freeze for longer storage. Reheat before continuing.)
4. While onion mixture is browning, rinse chicken and pat dry. Place jelly in a bowl and stir to soften; add chicken and mix to coat. Then place chicken in a lightly oiled 10- by 15-inch (25- by 38-cm) rimmed baking pan. Bake in a 450°F (230°C) oven until meat in thickest part is no longer pink; cut to test (12 to 15 minutes)

Recipe Summary

South American
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1250 Calories from Fat 317

% Daily Value*

Total Fat 37 g57.3%

Saturated Fat 10.6 g52.8%

Trans Fat 0 g

Cholesterol 98.7 mg32.9%

Sodium 1570.5 mg65.4%

Total Carbohydrates 206 g68.5%

Dietary Fiber 61.5 g245.9%

Sugars 77.7 g

Protein 86 g171.1%

Vitamin A 327.9% Vitamin C 173.3%

Calcium 67.3% Iron 155.3%

*Based on a 2000 Calorie diet

Jalapeno Chicken Wirh Mole Poblano Recipe