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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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