- 1 1/4 pounds boneless, skinless chicken thighs (about 5)
- 1/2 tsp. kosher salt, divided
- 1/4 tsp. freshly ground pepper
- 1 Tbls. coconut oil, Refined Spectrum Organics divided
- 2 cloves garlic, minced
- 2 Tbls. Ancho chili powder
- 1/2 teaspoon ground cumin
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground allspice
- 1 ½ tsp. dried oregano
- 1 8-ounce can S & W tomato sauce
- 1/2 cup chicken broth(for the best flavor we like Pacific Natural Free Range Chicken Broth)
- 1/4 cup semisweet chocolate chips
1 ½ Tbls. almond butter or natural peanut butter
1 tablespoon toasted sesame seeds (see Note)
- Season chicken with ¼ teaspoon salt and pepper. Heat ½ tablespoon oil in a large cast iron skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. You may need to cook the chicken in two batches, so that it is not crowded in the pan. Transfer to a plate.
- Reduce heat to medium. Add the remaining ½ tablespoon oil, garlic, chili powder, cumin, cinnamon, cloves, oregano and the remaining 1/4 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 6 minutes more. Serve sprinkled with sesame seeds.
We served the chicken mole with plain steamed rice. You can also serve it with warmed corn or flour tortillas.
Note: Toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes
For an encore you can shred the chicken and use it for taco or enchilada filling with the mole sauce. It is also delicious warmed and served over grilled polenta or even a bowl of soft polenta. Top it with finely diced sweet onions, cilantro and sesame seeds for a simple meal.
Prep time: 5 minutes
- 1 16 oz. bag of prepared slaw mix or about 1 lb. of cabbage sliced very thinly
½ cup diced red bell pepper
3 scallions, finely sliced
¼ cup chopped cilantro
- 2 Tbls. Best Foods mayonnaise
- ½ cup Nancy’s plain yogurt or sour cream or buttermilk
- 3 Tbls. lime juice
- 1 Tbls. extra virgin olive oil
- ½ tsp. kosher salt plus more to taste
In a small bowl or jar, whisk or shake together the dressing ingredients. Taste and adjust flavors with salt, pepper and lime juice. Dressing should taste a little extra salty and tangier than you prefer, as the cabbage will dilute the intensity of the flavors. About 15 minutes prior to serving, in a medium large serving bowl, toss slaw mix with the dressing. Taste and adjust seasoning.