Number of servings
Plat pour 4 personnes
Preparation Time
20
Ingredients

Rub:

  • Free content than 2 tea bags of Chocolate Spice Herbal Tea
  • 1/2 tea spoon of black pepper coarsely crushed
  • 1/4 teaspoon salt flower tea
  • 4 small boneless chicken breasts, skin removed

Mole Sauce:

  • 8 tea bags of Chocolate Spice Herbal Tea (in their bag)
  • 1/2 canned black beans (1 cup = 270 ml drained beans rinsed)
  • 1 clove minced garlic
  • 1 medium onion, finely chopped (150g)
  • 3 tablespoons vegetable oil
  • 1/4 cup toasted sesame seeds
  • 1/4 cup dried currants
  • 1 tablespoon cocoa powder table
  • 75 ml of tomato paste
  • 2 1/2 cups chicken broth
  • 1 small hot pepper or chipotle (optional)
  • Add salt and pepper
  • Bouillon and lengthen with a little oil to smooth

Garnish:

  • Sour cream, lawyers slices sprinkled with lime
  • Chips grilled nachos and fresh coriander
Preparation
1 - Prepare the rub by mixing the contents of tea bags, salt and pepper.
2 - Carefully press the surfaces of the chicken breasts in the rub and set aside.
3 - For the sauce: bring to boil 2 cups of chicken broth and infuse 6 tea bags.
4 - Add black beans and simmer on very low heat for 30 minutes with herbal sachets.
5 - In time for the sauce melt the onions and garlic in oil in a pan with a thick bottom.
6 - Add tomato paste, hot pepper (optional), sesame seeds, raisins and cocoa. Sauté with onion and garlic 5 minutes.
7 - Add the infused broth and the black beans into the first mixture and mix well.
8 - Put everything in a food processor or blender to make a smooth, creamy sauce.
9 - If necessary lengthen the sauce with chicken broth.
10 - Coat the breasts with the rub and let stand a few minutes.
11 - Grill the chicken breasts in the medium-high oil about 6 minutes per side.
12 - Then cover by turning down the heat to low to finish cooking.
13 - When an incision at the tip of a knife can see out a clear juice, cooking is complete.
14 - Top with mole sauce and serve with your choice of toppings offered.