Mole Rubbed Chicken

MOLE-RUBBED CHICKEN

A classic Mole is a traditional Mexican sauce, but here we are using its flavors to create a simple seasoning. For convenience, you can also find pre-made Mole spice rubs for sale at specialty food stores. Turbinado sugar is pure cane sugar extract, with a light brown color and a slightly subtler flavor than regular brown sugar.

Make Hot and Fresh

Grilled Fruit Mojo, Cumin Lime Rice, Grilled Summer Squash

Serve The Next Day Cold

Lettuce Wraps

Mole Rub
2 Tbsp. cocoa powder
2 Tbsp. turbinado sugar
2 Tbsp. salt
1 Tbsp. pumpkin seeds, toasted
2 Tbsp. roasted peanuts
1 Tbsp. mild chili powder
1 Tbsp. ancho chili powder
½ tsp. ground ginger
½ tsp. ground anise
½ tsp. ground cinnamon
2 whole cloves
1 tsp. ground coriander
½ tsp. ground dry oregano
½ tsp. ground dry marjoram
Pinch ground allspice

Combine all ingredients in a food processor and process to a powder. Set aside.
Note: There are also various mole rubs that are available for purchase at specialty food stores.

Cumin Lime Rice
1 Tbsp. olive oil
½ small yellow onion, minced
1 stalk celery, washed and minced
1 small carrot, minced
1 clove garlic, minced
1 tsp. ground cumin
1 bay leaf
¾ cup long grain brown rice
2¼ cups chicken broth
Zest and juice of 1 lime
Salt and pepper

Heat a medium saucepot. When hot, add the olive oil. Place the onion, celery and carrot in the pot, reduce the heat to medium and sauté for about 1½-2 minutes, or until soft. Add the garlic, cumin, bay leaf and the rice and stir to blend completely.

Add the chicken broth, lime zest, juice and seasonings and stir once or twice, just enough to loosen the rice. Bring to a boil, cover with a tight-fitting lid and reduce the heat to low. Cook for approximately 18-22 minutes or until all the liquid is absorbed. Remove from the heat and leave covered for at least 5-10 minutes before serving. Makes about 2 cups

Grilled Fruit Mojo
3 each ½-inch thick slices peeled pineapple
3 apricots, split and seeded
½ red bell pepper, stemmed, split and seeded
1 small red onion, cut in ½-inch thick slices
2-3 Tbsp. melted coconut oil
½ tsp. chili powder
2 Tbsp. minced cilantro
1-2 Tbsp. lime juice, to taste
3-4 Tbsp. orange juice
Salt

Heat a grill on high heat.

Using the coconut oil, brush all sides of the fruits and vegetables. Cook the pineapple for about 90 seconds on each side, then remove and let cool. Cook the apricots for about 2 minutes, on the cut side only. Remove and let cool. Cook the bell pepper and onion for about 3-4 minutes on each side or until soft. Remove and let cool.

When cooled, cut all the fruits and vegetables into ¼-inch dice.

Place fruit and vegetables in a mixing bowl; add the chili powder, cilantro and mix in the fruit juices. Add salt and taste and adjust seasonings, adding more juices if needed. Serve immediately or place in the refrigerator up to 4 hours. Makes about 2 cups.

Grilled Summer Squash
1 medium zucchini
1 medium yellow squash
Salt and pepper
1 tsp. olive oil

Trim and cut the squashes on the bias about a ¼-inch thick. Lay the slices on a sheet pan, brush both sides with oil and season with salt and pepper. Place the squash on the grill, cook for 2-3 minutes per side, or until bendable to the touch. Remove and serve, or let cool.

Mole Rubbed Chicken Thighs
6 each 6-8 oz. boneless chicken thighs
3-4 Tbsp. vegetable oil
¼ cup mole rub

Rinse the chicken and pat dry with paper towel. Brush the vegetable oil onto the chicken and rub the mole spice mixture evenly over it, patting in on all sides. Cover and refrigerate for at least 1 hour and up to 1 day.

When ready to cook, heat a grill on high heat.

When hot, place the thighs on the grill and reduce the heat to medium-low. Cook, turning as necessary, for approximately 10-12 minutes, or until the thighs are springy to the touch. Remove and transfer to a cutting board and slice on a 45˚ bias in approximately ¼-inch slices. Serves 4

Serve The Next Day Cold

Lettuce Wraps

To Assemble
4 oz. Mole Rubbed Chicken, chopped
½ cup Cumin Lime Rice
1/3 cup Grilled Summer Squash, julienned
1/3 cup Grilled Fruit Mojo
4 large Bibb lettuce leaves, washed and dried
Green Onions to garnish

Pack each item separately in its own travel container. When ready to eat, place small portions of each item onto the lettuce leaves, wrap and serve. Serves 1

Find this recipe and more in Chef Dan’s cookbook “Mix Match Make Take: High Energy Food for High Energy People.” Click here to purchase!