This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

Chicken Mole sauce
 
1/3 cup olive oil
1 large onion, chopped fine
8 turkey or chicken cutlets, left thick
1 cup dry white wine
1 cup water
Good pinch saffron
Good pinch cayenne
6 bay leaves
1/2 cup canned cranberry sauce, smooth
3 tbsps tomato paste
1/2 cup dairy-free semisweet chocolate chips (for soy-free, try Enjoy Life Brand)
 
Heat the oil in a large skillet. Add the onion and saute until translucent. Add the cutlets, wine, water, saffron, cayenne and bay leaves, and bring to a boil. Reduce the heat to medium and cook, covered, 20 minutes. Transfer the cutlets to a platter. Add the cranberry jelly, tomato paste and chocolate chips and cook one more minute, whisking. Pour the sauce over the cutlets, and serve hot with rice.

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