Grilled Chicken Breast with Smoky Dried Plum & Chipotle Mole

Photo courtesy of California Dried Plum Board.

For the mole:
1 ½ cupsLow-sodium chicken broth
½ cupTaylor Brothers California Dried Plums (about 3 ounces)
4Canned chipotles in adobo, rinsed and seeded
½ cupToasted slivered almonds
1 ounceBittersweet chocolate
To tasteSalt
For the chicken:
6Skinless, boneless chicken breasts (4 ounces each)
2 tablespoonsChili powder
To tasteSalt
12Corn tortillas
¼ cupChopped cilantro

 

To make the mole:

In saucepan, bring broth and dried plums to a boil. Remove from heat, cover and let sit 15 minutes.

With slotted spoon, remove half the dried plums; reserve for garnish. In blender, purée remaining dried plums, broth, chipotles and 1/4 cup of the almonds.

Return mixture to saucepan; add chocolate. Stir over low heat until chocolate is melted. Season with salt. (Mole can be kept warm, or refrigerated and reheated as needed.)

To make the chicken:

Sprinkle chicken breasts with chili powder; season with salt.

On gas or charcoal grill, or in heated grill pan, grill chicken about 4 minutes on each side or until cooked through.

Grill tortillas, or heat in oven or steamer.

Slice chicken; divide among 6 plates. Spoon mole over chicken.

Garnish with reserved dried plums and almonds; sprinkle with cilantro. Serve tortillas on side.

Serves 6.

Tip: for spicier mole, do not rinse or seed chipotles.


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