Mole Chicken

This recipe requires Mole Mix Spice Blend from one of my favorite shops here in Boulder, Savory Spice. I'm sure you could substitute something similar if you had a good mole spice blend, but I can vouch for this stuff and say that it really turned out so well, and I only made a couple very minor tweaks. Great served with some warm corn tortillas!

Ingredients:
2 medium sized tomatillos, roasted [Peel paper coating off tomatillos (if it is still intact), cut each in half, and bake at ~450 for ~5min on each side, or until they start to char]
4 oz. Mexican Molé
1/4 cup warm water
1 1/4 cups chicken broth, divided
2 tbsp. raisins
2 tbsp. olive oil [--> I just used Pam to reduce some fat/calories]
1 lb. thickly sliced chicken breast

Directions:
1. Roast tomatillos in broiler until blistered and slightly blackened, about 5 minutes. Set aside to cool.
2. In small bowl, mix Savory Spice Shop’s Mexican Molé seasoning, 1/4 cup warm water and 1/4 cup chicken broth into a smooth paste.
3. In food processor or blender, pulse molé paste, raisins and tomatillos until thoroughly blended. Set aside.
4. Next, heat an oiled/pam-sprayed pot over medium high heat. Add chicken and brown on both sides but do not cook through. Remove and set aside.
5. In same pot, over a medium heat, sauté molé paste stirring for no more than 1-2 minutes. Add sliced chicken and rest of chicken broth and stir thoroughly. Bring to a boil, reduce to a simmer, cover and cook for 12 minutes stirring occasionally. Remove cover and simmer for 15 minutes.