Nutritional Wisdom with Carly Pollack

Chocolate Chicken Mole

Chocolate Chicken Mole

Ingredients
1 1/2 lbs chicken breasts and legs, bone in
sea salt, to taste
black pepper, to taste
2 tbsp ghee
1 medium onion, chopped
4 cloves garlic, crushed or minced
6 medium whole tomatoes, chopped
5 dried New Mexico chili peppers, rehydrated and chopped
1/4 cup almond butter
2.5 oz dark chocolate (70% or greater)
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp chili powder
1 medium avocado, sliced
fresh cilantro, for garnish
1 medium jalapeno, seeds removed and chopped

Directions
Generous salt and pepper the chicken. Place a pan over medium heat and add the ghee. Once the ghee has warmed, add the chicken and brown on all sizes. This may need to be done in batches. Move the chicken to slow cooker. Add onion to the same pan and saute until translucent. Add garlic and saute for 1 to 2 minutes. Transfer onion and garlic to the slow cooker. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices to the slow cooker. Cook on low to 4 to 6 hours or until the chicken is tender and pulls apart easily. Top mole with the avocado, cilantro and jalapeno and serve!

Serving
4 Servings