Chicken Pepita Mole

DIRECTIONS

• In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders “well”; set aside.
• You will need to make sure to “rub” the spice into the chicken.
• Heat pan on medium low; add 4 tablespoons grapeseed oil.
• Add chicken for about 50 second each side; set aside on a paper towel to drain.
• NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
• Lower heat to low; add to oil… chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 – 4 minutes.
• NOTE The pan does “smoke.
• If you have ANY concerns re your pan “smoking”, simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
• If the spices soak up all of the oil, you may need to add more oil.
• You WILL want to “continuously” stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
• With heat on low, add dark chocolate and stir; combining it with the spices “well.”.
• When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
• Bring to a boil and simmer for 10 minutes.
• I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Olé!