Blueberry Mole Chicken with Berry Habanero Salsa and Masa Corn Cake
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Blueberries and the masa corn cake balance out the heat from the habanero salsa in this unique mole chicken recipe.
INGREDIENTS
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, skinless
1 each naval orange
1 cup chicken stock
2-3 habanero chilies, cleaned and minced
2 each green onions, 1/8" slice, green tops only
1 tbsp cilantro, chopped
1 tbsp basil, thinly sliced
1 each lime
1 cup masa
1/2 cup roasted or yellow frozen corn
1/4 cup extra virgin olive oil
Spices
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
Berries
6 1/2 cup blueberries,
16oz. strawberries
DIRECTIONS
In a large saucepan, heat chicken stock, 6 c. blueberries, juice, and zest from orange, and 1 t. salt.
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 20-30 minutes.
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!
Locate the 16-Digit Trace code.Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!