Chicken in Dairy-Free Mole Sauce

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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