Chicken Mexican Mole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 red onion, diced8 garlic cloves, smashed with flat side of knife blade7 raw almonds, soaked in water for 30 minutes2 T coconut oil, extra virgin14.5 oz can diced tomatoes1/2 c fresh squeezed orange juice1 c chicken broth2 T unsweetened cocoa powder1 T ground cumin1/4 tsp ground nutmeg2 T dried oregano1/4 tsp saffron threads1/8 tsp ground cloves1 tsp paprika1/4 tsp ground cayenne pepper1 T raw organic honey (optional, but included in calculation)2 lbs boneless skinless chicken thighs (such as Foster Farms)
Serves 6
-In soup pot, saute onion and garlic in coconut oil 5-7 minutes.
-Add tomatoes, chicken broth and orange juice, then bring to simmer.
-Add all dry spices and honey, then mix well and simmer for 5 minutes.
-Pour all the cooked sauce and almonds into food processor or blender and blend til smooth.
-Add chicken pieces to pot, then pour sauce over.
-Cook for 20 minutes.
NOT INCLUDED IN CALCULATION...
Serve over shredded cabbage, avocado chucks, lime wedges, hot sauce and a side of kale sauteed in grass fed butter.
-YUM!!!
Number of Servings: 6
Recipe submitted by SparkPeople user DIANEEVE.
-In soup pot, saute onion and garlic in coconut oil 5-7 minutes.
-Add tomatoes, chicken broth and orange juice, then bring to simmer.
-Add all dry spices and honey, then mix well and simmer for 5 minutes.
-Pour all the cooked sauce and almonds into food processor or blender and blend til smooth.
-Add chicken pieces to pot, then pour sauce over.
-Cook for 20 minutes.
NOT INCLUDED IN CALCULATION...
Serve over shredded cabbage, avocado chucks, lime wedges, hot sauce and a side of kale sauteed in grass fed butter.
-YUM!!!
Number of Servings: 6
Recipe submitted by SparkPeople user DIANEEVE.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 15.7 g
- Cholesterol: 130.3 mg
- Sodium: 335.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.7 g
- Protein: 32.4 g