QUICK CHICKEN MOLE

The cumin in this recipe pairs well with Coeur d'Alene Cellars MO.  Serve with corn sprinkled with  cilantro and lime juice, rice,  and buttered tortillas, rolled and heated in microwave.

2 teaspoons olive or salad oil
2 onions, minced
4 clove garlic, minced
1 1/2 cups chicken broth or more to thin
1 15-ounce can tomato sauce
2 ripe banans, mashed
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder

2 teaspoons ground cinnamon
2 teaspoons ground cumin
1/2 teaspoons pepper
1/4 to 1/2 teaspoon cayenne
8 bonless, skinless chicken breast halves, cut in thirds
hot cooked rice
1/2 cup toasted sliced slmonds
1/4 cup raisins

Add 1 teaspoon oil to a large pan and brown chicken.  Remove from pan and cook onion in 1 teaspoon oil until lightly browned.  Add garlic and deglaze pan with 2 tablespoons of broth.

Add tomato sauce, remaining broth, banana, chili powder, cocoa, cinnamon, cumin, pepper, and cayenne.  Bring to a boil; reduce heat, cover, and simmer 10 minutes.  Add chicken; continue to simmer until chicken is just firm, about 15 minutes longer.

To serve place chicken and sauce atop rice; top equally with almonds and raisins.  Serves 8.

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