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Chicken with Fig Mole Sauce

There are different kinds of mole sauce recipes. Try chicken in fig mole sauce for a twist on taste and see how the dried figs add texture too.
Course: Entrees
Cuisine: Mexican
Keyword: mole sauce, mole sauce recipes
Servings: 2

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion , chopped fine
  • 1/2 ounce bittersweet, semisweet, or Mexican chocolae , chopped coarse
  • 1 tablespoon chili powder
  • 1 teaspoon minced canned chipotle chile in adobo sauce
  • 1/4 teaspoon ground cinnamon
  • Pinch ground cloves
  • 1 garlic clove , minced
  • 1 1/4 cups chicken broth
  • 1 tomato , cored, seeded + chopped
  • 1/4 cup Orchard Choice or Sun-Maid California Mission Figs , stemmed and cut into 1/4-inch pieces
  • 1 tablespoon peanut butter
  • 1 tablespoon sesame seeds , toasted, plus extra for serving
  • Salt and pepper
  • Granulated sugar
  • 2 (12 ounce) bone-in split chicken breasts , skin removed, trimmed + brined if desired

Instructions

  • Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
  • Reduce heat to medium-low, stir in chocolate, chili powder, chipotle, cinnamon, and cloves; cook, stirring frequently, until spices are fragrant and chocolate is melted and bubbly, about 1 minute. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, tomato, figs, peanut butter, and sesame seeds. Bring to simmer and cook, stirring occasionally, until sauce is slightly thickened and reduced to about 1¾ cups, 10 to 15 minutes. Transfer sauce to blender and process until smooth, about 30 seconds. Season with salt, pepper, and sugar to taste.
  • Pat chicken dry with paper towels and season with salt and pepper. Place chicken, skinned side down, in 8-inch square baking dish and pour pureed sauce over top, turning chicken to coat evenly. Bake chicken for 20 minutes. Flip chicken skinned side up and continue to bake until chicken registers 160 degrees, 15 to 25 minutes. Let chicken rest in sauce for 5 minutes. Sprinkle with extra sesame seeds and serve.

Notes

Recipe and photo by cooks country logo