What a great surprise this was. The fresh vegetables and the tartness of uncooked cranberries along with the spices from the sauces and the chorizo made this dish something to truly enjoy on many levels. Easy to make and great to eat.
1 boneless chicken breast cut in half lengthways
1 fresh chorizo sausage cut into 1″ rounds
½ cup ChileBoss™ New Mexico Mole
1 Macoun apple sliced
½ red onion cut into ¼ inch pieces
½ cup fennel bulb cut into ½ inch pieces
½ cup arugula chopped fine
½ cup escarole chopped fine
1 garlic clove chopped fine
¼ cup fresh cranberries roughly chopped
¼ cup good olive oil
½ cup black bean puree
Preheat the oven to 375 degrees.
Cut the chicken breast crossway into 1″ slices and place them in a bowl with the ChileBoss™ New Mexico Mole and marinate for a half hour.
Cut up the sausage, fennel, onion and apple and place in a baking pan.
Drizzle half of the olive oil over the mixture and add a little salt and pepper.
Add the chicken and all of the marinade.
Cover with a loose fitting piece of tin foil and bake until the chicken is done, about 45 minutes to an hour. Check the pan as often as possible to make sure the pan is not dry. Add white wine and chicken stock, if necessary.
Place the chopped arugula, escarole, garlic and cranberries in a bowl and drizzle the olive oil on them. Add a pinch of salt and pepper and set aside.
Remove the chicken/sausage mixture and set it aside, leaving the sauce in the pan. You can put it in a piece of tin foil, and after turning the oven off, you can place them back into the oven and keep them warm.
Add 1 tablespoon of butter to a sauce pan and add whatever sauce is left in the baking pan to the butter.
Add about a teaspoon of lemon juice slowly as it warms up and then reduce the sauce until it thickens.
Take the corn tortillas and place them in hot oil and fry them until they are just crisp but still a little soft and put them on a plate. Spread the black bean puree on the tortilla and top with the thickened mole sauce. Add the chicken sausage mixture and top with the escarole mixture and serve.
If you wish, you can serve a side dish of crème Mexicana or crème fresh or sour cream.