Give grilled chicken or leftover turkey a south-of-the-border flavor with a chocolate-infused sauce. You can find many variations for mole (rhymes with "oh-lay"), a melange of chiles, spices, and chocolate. Add or subtract ingredients to make it hotter (more chiles) or sweeter (honey or pumpkin). Another variation: Add sauteed garlic and onions.
2 dried ancho chiles
1/2 cup boiling water
1 tablespoon sesame seeds
1/2 teaspoon cilantro (coriander) seeds
2 tablespoons raisins
1 can diced tomatoes, no salt added
1 tablespoon peanuts (chunky peanut butter is a good substitute)
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 tablespoons cocoa
2 tablespoons low-sodium chicken stock
Cut the chiles and remove stem and seeds. Cut into pieces into a small bowl and cover with boiling water to soften. Set aside. Grind seeds in coffee grinder. (If you don't have one, seeds will be OK whole in blender or food processor.) Put raisins, tomatoes, and chiles in a food processor or blender. Add ground seeds, nuts, cinnamon, cloves, and cocoa. Process or blend until nearly smooth. Add chicken stock. Heat mole in a saucepan on the stove when you are ready to serve. You can use more chicken stock to get the sauce consistency you want.
Each 1/4-cup serving contains about 55 calories, 2 g fat (less than 1 g saturated fat, 0 g trans fat, 0 mg cholesterol), 35 mg sodium, 9 g carbohydrates, 3 g dietary fiber, 4 g sugars, and 2 g protein.
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