Easy Molé Sauce

Legendary Mexican sauce, Molé (Moe-lay) sauce is a delicious and exotic meal. Cook about one pound of chicken pieces, add this sauce, stir to heat, thin to desired consistency and serve over rice.

olive oil
1 large onion, chopped
2-3 cloves garlic minced
1 tsp coriander, ground
2 Tablespoons chili powder
1/2 tsp ground cinnamon
dash ground cloves
1 Tablespoon cocoa powder (unsweetened)
1 Tablespoon peanut butter
1 Tablespoon sugar
1 14 oz. can diced tomatoes (do not drain)
1 14 oz. can chicken stock
1/2 tsp salt, or to taste

Heat a medium skillet. Add enough olive oil to coat the bottom of the pan and sauté the onion and garlic, until soft, about 5 minutes, being careful to not let the garlic burn. Remove from heat and add the coriander, chili powder, cinnamon, cloves, cocoa, peanut butter and sugar, stirring well after each addition. Add the diced tomatoes and return to heat, stirring well to blend. Slowly add about half of the chicken stock, stir well and let the molé simmer for about 20 minutes, stirring occasionally. Remove from heat and let cool a bit. Purée, in two batches, in a food processor or blender until smooth. Place in a small saucepan. Reserve remaining chicken stock. When ready to serve, heat on stove top and thin to desired consistency with remaining chicken stock.

Makes 3 cups.

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