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Chocolate Chicken Mole (PALEO) CP
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| Ingredients: | |
| 2 tablespoons | olive oil |
| 1 medium | onion, chopped |
| 3 | garlic cloves, crushed |
| 1-2 spicy peppers, chopped | |
| 2 cups | chopped tomatoes |
| 3 tablespoons | almond butter |
| 2 cups | chicken broth, (I used beef broth cause that's all I had & it turned out fine) |
| 2 teaspoons | chili powder |
| 1/2 teaspoon | ground cinnamon |
| 1 teaspoon | freshly ground black pepper |
| 2 tablespoons | unsweetened cocoa powder |
| 4 | chicken breasts |
| For serving: | |
| Fresh cilantro | |
| Lime wedges | |
| Tomatoes, sliced | |
| Cabbage, shredded | |
| 1 | avocado, peeled, pitted, and sliced |
Directions:
Place a pan over medium heat, add the olive oil, onion and garlic, stirring to soften for 5 minutes. Add the spicy peppers and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
Carefully pour the mixture into a blender. Add the almond butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted.
Place the chicken breasts in a crock pot and add mixture.
Cook on low for 8 hours. 5 hours into cooking, remove lid and use 2 forks to shred chicken the best you can. Do this again 1 hour before cooking time is over.
Transfer the mole to a serving dish and serve with cilantro, lime, avocado, tomatoes and cabbage.
Enjoy!
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