Roasted Chicken With Mole Sauce and Citrus Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 473
- Fat 19g
- Sat Fat 5g
- Cholesterol 94mg
- Sodium 767mg
- Protein 39g
- Carbohydrate 40g
- Sugar 26g
- Fiber 4g
- Iron 2mg
- Calcium 183mg
What does this mean? See
Nutrition 101
.
Quick Tip
Make the mole up to 3 days in advance. Store in an airtight container in the refrigerator.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
