Chicken tenders in mole sauce | Heart and Stroke Foundation

Ingredients

• 2 dried Guajillo chilies, stemmed
• 2 tbsp (25 mL) sesame seeds
• 1/2 tsp (2 mL) each cumin and coriander seeds
• 1 small onion, quartered
• 1 1/2 cups (375 mL) tomato passata (strained tomatoes)
• 1 canned chipotle chili pepper
• 1/4 tsp (1 mL) ground cinnamon
• 1 1/2 lb (680 g) boneless skinless chicken breast fillets (tenderloins)
• 1 tsp (5 mL) chili powder
• 1 tsp (5 mL) canola oil
• 1/2 cup (125 mL) no salt added chicken broth
• 4 cloves garlic, minced
• 2 oz (60 g) bittersweet 70% cocoa chocolate, finely chopped
• 1/4 cup (50 mL) chopped fresh cilantro