Pink Mole Chicken

Ingredients:

Grilled Chicken:

· 2 lb chicken breasts, thighs, and legs

· Salt and pepper to taste

Brussels Sprouts:

· 2 tbsp extra virgin olive oil

· 1 cup brussels sprouts, halved

· 1/2 cup cotija cheese, crumbled

· 1/2 cup red onion, thinly sliced

· 1 cup cherry tomatoes

· Drizzle of olive oil

· Juice of one lime

· Salt and pepper to taste

Pink Mole:

· 1/2 cup blended olive oil

· 1 cup red onion, roughly chopped

· 2 cloves garlic, roughly chopped

· 1/2 cup cashews

· 1/2 cup pine nuts

· 1/4 cup almonds

· 1 tsp coriander seeds

· 1/2 tsp mustard seeds

· 2 dried morita chiles

· 4 dried guajillo chiles

· 2 cups beets, peeled and diced

· 3 cups chicken stock

· 1 1/2 cups white chocolate, melted

· 1 tsp kosher salt

Instructions:

Make the Mole:

Note: The mole can be made 1-2 days ahead of time.

1. In a pot, heat blended olive oil and sauté red onion and garlic. Add morita and guajillo chiles, and allow the chiles to “sweat” for 3 minutes.

2. Add nuts and seeds, toast for a couple of minutes until they turn golden brown. Add beets and cook for 3 more minutes. Pour in chicken stock and salt. Bring to a boil and simmer until beets are fully cooked. Meanwhile, melt the white chocolate.

3. Remove from heat, blend until smooth. Gradually add white chocolate in small portions until incorporated. Cool and store in the refrigerator or freeze if needed.

Make the Chicken:

1. Season chicken with salt and pepper. Sear on both sides and finish in the oven at 375°F for 10-15 minutes or until cooked through.

2. In a sauté pan, add olive oil, red onions, brussels sprouts, salt, and pepper. Remove from heat and combine with fresh cherry tomatoes, cotija cheese, lime juice and a drizzle of olive oil.

3. Plate by spooning a medium amount of pink mole on the bottom. Create a wide circle of sauce on the plate. Cut chicken breasts in half and place one half on the bottom, then stack the other half on top. Arrange sprouts around the plate. ¡Buen provecho!