Yes, lots of visitors expected in the belly kitchen today for our second special radiothon belly.  Leah Roland from the Bangalow Cooking School, Yolanda Santiago presenter of Radio Latina, and some even the bellysisters will not know about until they manifest in the studio, so listen up!  And please call 6680 7999 while we are on air to subscribe, so we can send you lots of bellysister love and put you in the additional belly draw for two beautiful cookbooks generously donated by Belinda Jeffery.

YOLANDA'S  CHICKEN MOLE RECIPE

1/8 teaspoon Anise seeds
1/2 medium Onion
 chopped 1/2 slice of Bread
1 tablespoon Sesame seeds
1 tablespoon Margarine
1/4 cup Pine nuts
1/2 cup Tomato sauce
2 Chicken breast fillets
3 Peppercorns
1 cup Chicken broth
1 Garlic clove minced
1 tablespoon Sugar
2 Cloves
2 tablespoon Ground chilli
1 Serano chilli (optional)
3 Wedges Mexican chocolate

Place chicken breast in a pot and cover with water till just immersed. Boil chicken for 1/2 hour. Remove chicken. Strain broth and reserve. Heat margarine and cook onion and garlic till soft. Add the rest of the ingredients and simmer for 1/2 hour. With a food processor, puree ingredients, adding more broth or water if necessary. Return ingredients back to pot and add chocolate to melt. Add boiled chicken pieces and simmer sauce on medium-low for an hour. Add more broth or water as necessary to keep the sauce from getting too thick or burning. 

Note: If you want to do this sauce ahead of time, after adding chocolate cool and store in the refrigerator. When ready to use, add boiled chicken pieces and cook as directed above.

Love and mole… Yolanda