Chicken in Dairy-Free Mole Sauce
Prep time
Cook time
Total time
This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 8 servings
  • ⅓ 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
  • ½ cup canned cranberry sauce, smooth
  • 3 tbsps tomato paste
  • ½ cup dairy-free semisweet chocolate chips (for soy-free, try Enjoy Life Brand)
  1. Heat the oil in a large skillet.
  2. Add the onion and saute until translucent.
  3. Add the cutlets, wine, water, saffron, cayenne and bay leaves, and bring to a boil.
  4. Reduce the heat to medium and cook, covered, 20 minutes.
  5. Transfer the cutlets to a platter.
  6. Add the cranberry jelly, tomato paste and chocolate chips and cook one more minute, whisking.
  7. Pour the sauce over the cutlets, and serve hot with rice.
Recipe by Go Dairy Free at