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Blueberry Mole Chicken with Berry Habanero Salsa and Masa Corn Cake
1/2 cup yellow onion - diced
4 medium garlic cloves, minced
2 tbsp honey plus 1 tbsp honey
1.5 oz. Lindt 90% dark chocolate
2.5 lbs. chicken thigh, boneless,
1 each naval orange
1 cup chicken stock
2-3 habanero chilies, cleaned
2 each green onions, 1/8" slice,
green tops only
1 tbsp cilantro, chopped
1 tbsp basil, thinly sliced
1 each line
1 cup masa
1/2 cup roasted or yellow
1/4 cup extra virgin olive oil
2 tsp cumin seed
2 tsp coriander seed
2 tbsp dried pasilla chile
2 tbsp dried guajillo chile - crushed
1 tsp dried oregano
1 tbsp kosher salt
6 1/2 cup blueberries,
In a large saucepan, heat chicken stock, 6 c.
blueberries, juice, and zest from orange, and 1 t.
Add chicken thighs, cover and simmer 30
minutes. Remove chicken to a baking pan,
reserving braising liquid.
In another saucepan sauté onions, garlic, and
spices in 2 T. olive oil until softened and fragrant.
Add reserved braising liquid and 2 T. honey.
Simmer for 30 minutes. Using immersion
blender, puree ingredients until smooth. Add
chocolate, stirring to melt. Add salt as needed.
Pour over chicken. Cover and bake at 375 for
To make Salsa:
Mix together diced strawberries, blueberries, habanero, green onion, cilantro, basil, lime zested and juiced, 1T. honey and salt to taste.
To make Masa Corn Cakes:
Mix together: masa, 1 cup water, 2T. olive oil, 1 t. salt, and corn.
Form into 1" balls, flatten and fry in olive oil until
both sides are golden brown.
To serve, lightly shred chicken and serve with mole sauce on top of corn cakes. Top with salsa. Enjoy!
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