Roasted chicken with mole sauce and citrus salad

Ingredienti per 4 People

1 cup store-bought enchilada sauce
1 ounce unsweetened chocolate, chopped
1 cup raisins
3 tablespoons olive oil
6 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
2 tablespoons red wine vinegar
2 bunches watercress, thick stems removed
1 orange, peeled and sliced
1/4 small red onion, thinly sliced
toasted sesame seeds, for serving

27 min · Media

Preparazione

1. Heat oven to 400° F. In a microwave-safe bowl, combine the enchilada sauce, chocolate, and raisins; microwave until the chocolate is melted, 1 to 2 minutes. Transfer to a blender, add ¼ cup water, and process until very smooth.

2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Add the mole sauce and turn the chicken to coat. Transfer to oven and roast, cooked-side up, until cooked through, 12 to 14 minutes.

3. Meanwhile, in a large bowl, combine the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the watercress, orange, and onion and toss to combine. Serve with the chicken and mole sauce and sprinkle with the sesame seeds.

secondi, mexican January 07, 2012 18:20

Autore: Real Simple