Mole comes from the Aztec word molli meaning “sauce.” It is a classic Mexican sauce often made for weddings, birthdays and other special occasions. The recipe below contains chocolate, but traditionally only a small percent of mole sauces use chocolate. They are typically a mixture of nuts, seeds, spices, chiles, and vegetables. In Mexico, chefs and home cooks spend all day gathering ingredients and slow roasting the sauce to bring out all of the flavors. Here in the U.S. we let the crockpot do the work for us. This recipe takes only a few minutes of prep time and then 4 to 6 hours in the slow cooker. Delicious and Easy!
2 lbs chicken breast, cut into pieces
salt and pepper
2 Tbsp olive oil or coconut oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
6 tomatoes, chopped
5 dried New Mexico chili peppers, rehydrated and chopped
1/4 cup almond butter
2.5 ounces dark chocolate
1 tsp sea salt
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp chili powder
avocado, jalapeño and cilantro for garnish, chopped
1. Heat oil in pan over medium heat. Once it is hot add the chicken pieces and brown on all sides. Then add to slow cooker.
2. Saute the onion and garlic until fragrant, then add to slow cooker.
3. Add tomatoes, chili peppers, almond butter, chocolate, sea salt, cumin, cinnamon and chili powder to slow cooker. Cook on low for 4-6 hours, until the chicken is tender and pulls apart easily.
3. Top with avocado, jalapeño and/0r cilantro and serve!
Recipe adapted from The Paleo Foodie Cookbook