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Ingredients

  • 1 Tsp. pink peppercorns
  • 1/2 Tsp. ground cumin
  • 1/2 Tsp. anise seed
  • 1 Tbsp. cocoa butter
  • 1/2 Cup walnut pieces
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 1 Oz. semi-sweet chocolate (about 3 tablespoons chocolate chips)
  • 1/2 Cup chicken broth
  • 1/3 Cup red wine
  • 3 Tablespoons sesame seeds, toasted
  • 1/2 vanilla bean, finely chopped
  • 2 whole cloves
  • 1 dried ancho chile, seeded
  • 1 dried morita chile, seeded
  • 1 dried guajillo chile, seeded
  • Salt, to taste
  • 4 grilled skinless, boneless chicken breasts
  • 3 medium sweet potatoes, cubed and fried

Directions

  1. Toast peppercorns, cumin, anise, vanilla and cloves in a dry skillet over medium heat, 1 to 2 minutes. Stir frequently to prevent scorching. Remove from pan.
  2. Heat cocoa butter in same skillet over medium-high heat. Brown the chilies on all sides. Add walnuts, 1 package raspberries, chocolate and toasted spices. Stir until chocolate is melted and incorporated, being careful not to burn ingredients. Add broth and wine and bring to a simmer. Simmer 5 minutes or until slightly reduced.
  3. Place mixture in a blender and puree until smooth. Strain through a mesh sieve. Season with salt.
  4. Serve with grilled chicken breasts and cubed fried sweet potatoes. Garnish with sesame seeds and remaining raspberries.

Nutrition

Calories 260
Total Fat 19.50 g
Saturated Fat 4.69 g
Cholesterol .55 mg
Sodium 57 mg
Total Carbohydrates 17.39 g
Dietary Fiber 6.60 g
Protein 5.36 g