Chicken with Mock Mole Sauce of Almonds, Orange, Chocolate and Sherry

Chicken with Mock Mole Sauce of Almonds, Orange, Chocolate and Sherry

Adapted from Victoria Wise and Susanna Hoffman

Ingredients

  • 1-2 T extra virgin olive oil, divided
  • 3-4 lbs chicken pieces (I used a mix of breast and thigh, bone in and boneless)
  • salt and freshly ground black pepper, as needed
  • 1 whole star anise
  • 1 large onion, chopped
  • 6-8 garlic cloves, minced
  • ½ cup all natural almond butter
  • 2 cups low sodium chicken broth
  • 1 cup fresh squeezed orange juice (for me 4 oranges)
  • ½ cup Amontillado dry sherry
  • 2 T tomato paste (I prefer double strength)
  • 1 bay leaf
  • 2 T ancho chile powder
  • 1 cup freshly chopped cilantro, including stems
  • 1 t red wine vinegar
  • 1 t cider vinegar
  • 1 bar (about 3.5 oz) 85% cacao chocolate
  • ½ t Ceylon cinnamon
  • cilantro-lime rice, to serve

Ingredients

  • 2 cup uncooked basmati rice
  • 2 T salt
  • 1 T unsalted butter
  • juice from 1½ juicy limes, to taste
  • 1 cup chopped cilantro
Read the whole recipe on The Spiced Life