Recipe - Lighter Chicken Mole

4 Skinless boneless chicken
breasts
1 md Onion; finely chopped
1 cup Lowsodium chicken broth
1 Clove garlic; minced
1 15oz can peeled and cut or sliced up
tomatoes; undrained
1/3 cup Dark or golden raisins
One fourth cup Cilantro; finely chopped
2 tablespoon Chili powder
2 tablespoon Unsweetened cocoa powder
One half teaspoon Salt
2 teaspoon Sugar
One half teaspoon Cinnamon
One half teaspoon Ground cumin
1 tablespoon Peanut butter
2 tablespoon Fresh lime juice
2 cup Cooked white rice
Lime wedges
Cilantro, for garnish;
chopped

1. Place the chicken breasts in a pan and cover with water. Bring just to
a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked
through. Remove from the water and cool slightly. Shred. 2. In a
mediumsized pan set over medium heat, saute the onion in 2 tablespoons of
the broth until softened, about 4 to 5 minutes. Uncover and add the
garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt,
sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the
remaining broth and simmer 15 minutes. 3. Stir in the shredded chicken and
lime juice. Heat through on mediumlow heat until hot. Spoon over rice and
serve with lime wedges.
Garnish with cilantro.
Recipe By : Seattle Times (from "Light and Hearty" by Jeanne Jones)

Posted to FOODWINE Digest 9 November 96

Date: Sat, 9 Nov 1996 13:59:09 0800

From: Rooby rooby@SHELL.MASTERPIECE.COM