Rating: 3.5 stars
33 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2

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Credit: Christopher Baker

Recipe Summary test

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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, browned-side up, until cooked through, 12 to 14 minutes.

  • Meanwhile, combine the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl, Add the watercress, orange, and onion and toss to combine.

  • Serve the salad with the chicken and mole sauce and sprinkle with the sesame seeds.

Nutrition Facts

473 calories; fat 19g; saturated fat 5g; cholesterol 94mg; sodium 767mg; protein 39g; carbohydrates 40g; sugars 26g; fiber 4g; iron 2mg; calcium 183mg.
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