Braised Chicken Mole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp canola oil1.5 kg whole chicken, cut into 6 pieces (I removed the skin from the leg / thighs but left it on the breast)1 large, sweet onion, sliced into half moons---¾ cup Spicy Sweet Tomato Jam (https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3121459&ff=1)¼ cup cashew butter2 tbsp cocoa1 tsp ancho chili powder½ tbsp cumin½ tsp coriander¼ tsp cloves¼ tsp cinnamon½ tsp Kosher salt¼ cup raisins5 garlic cloves¼ cup cashew halves¼ cup cornmeal5 cups fat free, low sodium chicken stock---1 500 ml jar roasted red peppers, chopped¼ cup diced beet green stems1 lb beet greens (or kale, collards, chard… any green!)Cooked rice
Heat the oven to 325F.
Pour oil into a cast iron Dutch oven (or similar pot) and place over medium-high heat.
Add the chicken pieces and brown on all sides. Remove and set aside.
Reduce the heat to medium low and add the onion. Cook, stirring occasionally, until deep golden.
Meanwhile, in a food processor or blender, puree the Spicy Sweet Tomato Jam, cashew butter, cocoa, ancho chile powder, cumin, coriander, cinnamon, cloves, cinnamon, salt, raisins and garlic until smooth.
Add the cashew halves and cornmeal and pulse until finely chopped.
Increase the heat to high and pour the chicken stock into the pot, stirring vigorously to dislodge the fond at the bottom.
Pour the sauce mixture into the pot, stirring, then add the chicken pieces and beet green stems and turn to coat in the sauce.
Cover and place in the oven for 20 minutes.
Stir in the red peppers, re-cover and braise another 20 minutes.
Remove from the oven and stir in the beet greens.
Serve over rice.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Pour oil into a cast iron Dutch oven (or similar pot) and place over medium-high heat.
Add the chicken pieces and brown on all sides. Remove and set aside.
Reduce the heat to medium low and add the onion. Cook, stirring occasionally, until deep golden.
Meanwhile, in a food processor or blender, puree the Spicy Sweet Tomato Jam, cashew butter, cocoa, ancho chile powder, cumin, coriander, cinnamon, cloves, cinnamon, salt, raisins and garlic until smooth.
Add the cashew halves and cornmeal and pulse until finely chopped.
Increase the heat to high and pour the chicken stock into the pot, stirring vigorously to dislodge the fond at the bottom.
Pour the sauce mixture into the pot, stirring, then add the chicken pieces and beet green stems and turn to coat in the sauce.
Cover and place in the oven for 20 minutes.
Stir in the red peppers, re-cover and braise another 20 minutes.
Remove from the oven and stir in the beet greens.
Serve over rice.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 338.6
- Total Fat: 17.8 g
- Cholesterol: 42.4 mg
- Sodium: 927.8 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.9 g
- Protein: 17.5 g
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