CHICKEN MOLE

1-1/4 pounds chicken breast tenders
Salt & ground black pepper
½ large onion, chopped
½ large green bellpepper, cored, seeded, and chopped
½ clove garlic, minced
1 tablespoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ can diced tomatoes (7-1/4 oz)
1 tablespoon unsweetened natural peanut butter
1 tablespoon unsweetened cocoa powder
1 scallion, chopped

Sprinkle the chicken with salt and black pepper. Heat a large non-stick skillet coated with olive oil cooking spray over medium-high heat. Add the chicken and cook for 8 minutes, turning once, or until browned on both sides. Remove the chicken to a large plate.
Add the onion, bellpepper, and garlic to the skillet and cook for 3 minutes, or until the onion becomes translucent. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute. Return the chicken to the skillet. Add the tomatoes (with juice), peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes, for 25 minutes, turning once, or until the chicken is no longer pink. Garnish with the scallions.

(Sorry - we didn’t take a picture of this Salmon dish, but it’s very tasty, so please try it!)

BROILED SALMON WITH MISO GLAZE

1 Tbsp sesame seeds
2 Tbsp shiro miso paste (sweet white miso paste)
2 Tbsp. mirin (Japanese rice wine)
1 Tbsp. reduced-sodium soy sauce, or tamari
1 Tbsp. minced, fresh ginger
A few drops hot pepper sauce
1-1/4 lb. center cut salmon fillet, cut into 4 portions
2 Tbsp. finely chopped scallions
2 Tbsp. chopped fresh cilantro or parsley

Position oven rack in upper third of oven. Line a small baking pan with foil. Lightly oil the foil or coat it with non-stick spray.
In a small dry skillet, toast sesame seeds over low heat, stirring constantly until fragrant, about 3-5 minutes. Set aside in a small bowl.
In another small bowl, whisk miso, mirin, soy sauce (or tamari), ginger, and hot pepper sauce until smooth.
Place salmon fillets, skin side down, in the prepared pan. Brush generously with miso mixture. Broil salmon 3 to 4 inches from the heat source, until opaque in the center, 6-8 minutes.
Transfer salmon to warmed plates and garnish with reserved sesame seeds, chopped scallions, and cilantro (or parsley).
Shopping Tip: Miso paste, Mirin, and Tamari are available at Whole Foods, health foods stores, and Asian markets.