Chicken Mexican Mole

1 red onion, diced
8 garlic cloves, smashed with flat side of knife blade
7 raw almonds, soaked in water for 30 minutes
2 T coconut oil, extra virgin
14.5 oz can diced tomatoes
1/2 c fresh squeezed orange juice
1 c chicken broth
2 T unsweetened cocoa powder
1 T ground cumin
1/4 tsp ground nutmeg
2 T dried oregano
1/4 tsp saffron threads
1/8 tsp ground cloves
1 tsp paprika
1/4 tsp ground cayenne pepper
1 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.