Sunday, February 12, 2012

Add a Little More Spice to Your Valentine's Day Menu . . . Roasted Chicken or Tempeh Mole in Poblano Peppers

Now that you've made that velvety, chocolate scented mole sauce, here are some great ways to use it!  Let me warn you that this is a long post with recipes for both chicken and vegan options!


First you will make the Roasted Chicken or Roasted Tempeh Mole and then use it to stuff a delicious poblano pepper!


All ready to pop in the oven!


To begin, make a spice rub and marinate your chicken or tempeh.



Mole Spice Rub
Who doesn’t love a little chocolate?  Here’s an Aztec inspired rub packed with antioxidants and flavor!  Rub it on to chicken, fish, tempeh or tofu before baking or grilling for a delicious kick to your next meal!
Yield – 1/4 cup

1 tablespoon cacao powder
1 tablespoon Cuban Spice Blend
1 tablespoon dried lime zest
1 teaspoon sea salt

Blend spices together and store in an air-tight spice jar up to 1 year.


Then it's on to Roasted Chicken Mole or Roasted Tempeh Mole.  You'll find recipes for both below!

Roasted Chicken Mole
This is such a delicious treatment of chicken that it’s destined to become a favorite of your friends and family!  It’s very simple to make, yet it tastes like you worked all day to prepare it.  Prepare as a whole baked chicken or boneless and skinless chicken breasts; serve whole pieces or shred and add turn into a filling for your favorite Mexican dishes.
Yield – 2 breasts or 1 whole chicken

Breasts Only:
2 boneless-skinless chicken breasts
2 teaspoons Mole Spice Rub
2 teaspoons lime juice
1/2 cup Mole Sauce

Sprinkle both sides of chicken breasts with lime juice then the spice rub.  Place in a baking dish with a cover and marinate at least 30 minutes.  Top with mole sauce and cover.  At this point you can hold in the marinade up to 24 hours before baking.

Bake, covered, in a 350 degree oven 45 minutes.

Whole Chicken:
1 whole chicken
2 tablespoons Mole Spice Rub
2 tablespoons lime juice
1 cup Mole Sauce

Rub whole chicken inside and outside with lime juice and sprinkle with spice rub.  Cover and marinate 30 minutes. 

Using a basting brush coat entire chicken with 1 cup Mole Sauce.  Roast chicken, breast side up in a baking dish with a tent made from parchment paper, 45 minutes at 350 degrees.  Remove tent and continue roasting until juices from thigh run clear, approximately 20 additional minutes.  Remove from oven, replace tent and rest 15 minutes before slicing.




Chicken Breast Dusted with Mole Spice Rub


Roasted Tempeh Mole
This is such a delicious way to prepare tempeh that it’s destined to become a favorite of your friends and family – even if they thought they would never eat tempeh!  It’s very simple to make, yet it tastes like you worked all day to prepare it.  Serve whole tempeh steaks or shred and add turn into a filling for your favorite Mexican dishes.
Yield – 6 steaks or 1 cup of shreds

1 package whole grain tempeh
1 teaspoon Mole Spice Rub
2 teaspoons lime juice
1/2 cup Mole Sauce

Sprinkle both sides of tempeh steaks with lime juice then the spice rub.  Place in a baking dish with a cover and marinate at 1 hour.  Top with mole sauce and cover.  At this point you can hold in the marinade up to 24 hours before baking.

Bake, covered, in a 350 degree oven 30 minutes.


Now that you have completed this dish, you can feel free to serve it as it is, but if you'd like to stretch it even further and transform it into a show-stopping dish, here is another recipe!



Poblano Pepper Stuffed with Roasted Chicken Mole
Mildly spicy and flavorful peppers stuffed with succulent chicken and veggies in a silky smooth, lightly spiced and chocolate infused mole sauce . . . who could ask for more!  These peppers are brimming with flavor, antioxidants, fiber and a whole array of vitamins and minerals!  It would be difficult to find a more nutrient dense entrée!
Serves 2

2 large Poblano peppers
1/2 cup diced red onion
1/2 cup diced yellow squash
1/2 cup diced zucchini squash
2 teaspoons minced garlic
1 tablespoon lime juice
1 teaspoon coconut oil
1/2 teaspoon salt
1/4 teaspoon cacao powder
6 ounces shredded Baked Mole Chicken
1 cup mole sauce

Preheat oven to 350 degrees.

Heat oil over medium heat in a medium skillet with a tightly fitting lid.  Add lime juice, veggies, salt and cacao powder.  Steam/sauté until veggies are soft.  Remove from heat and cool.

In a bowl, add shredded chicken, 1/3 cup sauce and veggies.  Mix well to distribute thoroughly.

Cut a slit down the center of each poblano and with a spoon scoop out the seeds and ribs.  Stuff each pepper with half of the chicken and veggie mixture.

In the bottom of a covered non-reactive baking dish, place remaining mole sauce.  Nestle peppers in sauce.  At this point you can cover and refrigerate up to 2 days before baking.  When ready, bake 30 minutes or until cooked through.

On a warmed platter or individual plates place baked pepper, top with remaining sauce.


Poblano Pepper Stuffed with Roasted Tempeh Mole
Mildly spicy and flavorful peppers stuffed with succulent chicken and veggies in a silky smooth, lightly spiced and chocolate infused mole sauce . . . who could ask for more!  These peppers are brimming with flavor, antioxidants, fiber and a whole array of vitamins and minerals!  It would be difficult to find a more nutrient dense entrée!
Serves 2

2 large Poblano peppers
1/2 cup diced red onion
1/2 cup diced yellow squash
1/2 cup diced zucchini squash
2 teaspoons minced garlic
1 tablespoon lime juice
1 teaspoon coconut oil
1/2 teaspoon salt
1/4 teaspoon cacao powder
1 cup shredded Baked Tempeh Mole
1 cup mole sauce

Preheat oven to 350 degrees.

Heat oil over medium heat in a medium skillet with a tightly fitting lid.  Add lime juice, veggies, salt and cacao powder.  Steam/sauté until veggies are soft.  Remove from heat and cool.

In a bowl, add shredded tempeh, 1/3 cup sauce and veggies.  Mix well to distribute thoroughly.

Cut a slit down the center of each poblano and with a spoon scoop out the seeds and ribs.  Stuff each pepper with half of the tempeh and veggie mixture.

In the bottom of a covered non-reactive baking dish, place remaining mole sauce.  Nestle peppers in sauce, cover and bake 30 minutes.

On a warmed platter or individual plates place baked pepper, top with remaining sauce.




I do hope you give these dishes a try!  I'm sure you will find them delicious, extremely flavor packed and tons of fun to serve.  

Dr. P

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