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Tea Chicken Mole with Fennel Salad

Instructions

SERVINGS: 3
PREPARATION TIME: 30 MINUTES

TEA CHICKEN ON FENNEL SALAD

Marinate the chicken in milk and refrigerate for one hour. Julienne the vegetables finely. Marinate the onions in a squeeze of lime juice and salt, let stand. Heat oil in pan, over medium heat. Dredge chicken in flour. Fry on one side of chicken until lightly golden brown, about 3 minutes. Flip and cook the other side for 2-3 minutes, until juices run clear. Once cooked, let the cutlets rest on a tray. Mix the ingredients for the salad together and set aside.

TEA MOLE SAUCE

In a pot, add oil and fry onion and garlic over medium heat. Add sunflower seed until roasted but not burnt, about 1-2 minutes. Add the spices and the chiles. Once fragrant, add the tomato and cook for 5 minutes. Add vinegar and cook 10 minutes or until reduced slightly. Add chicken stock and cook 15 minutes, until the tomato and chiles are soft. Place the mixture in a blender with the cilantro and form a smooth paste. Place mixture back into the pot and add S&D Black Tea Extract and additional stock if needed. Season with salt and add a squeeze of lime. Plate chicken cutlet over fennel salad; top with tea mole sauce.

Ingredients

TEA CHICKEN ON FENNEL SALAD

10 chicken cutlets
3 cups milk
3 cups all-purpose flour
2 fennel bulbs
1 lime
1 onion
3 tomatoes, peeled
3 mild peppers
2 cucumbers, peeled
2 garlic cloves, crushed to
paste
1 cup sour cream
Olive oil
Salt

TEA MOLE SAUCE

1/2 cup S&D Black Tea Extract
1/4 cup vegetable oil
1/2 medium yellow onion
3 garlic cloves
3 tbsp. raw sunflower seeds
1/4 tsp. fennel seed
3 whole cloves
1/4 tsp. cumin seed
1/4 tsp. black peppercorns
3 bay leaves
1/4 tsp. ground all spice
1 whole star anise
1 tbsp. black sesame seed
1 ancho dried chile
1 arbol dried chile
1 tomato, chopped in
quarters
1 bunch cilantro
1/4 cup cider vinegar
1 qt. chicken stock
1 lime