This traditional dish from the Oaxaca region of Mexico is made with chili peppers and chocolate. That’s right….I said chocolate! And what could be better than chocolate for dinner?! Actually, it’s unsweetened chocolate and it gives the distinctive brown sauce a rich, bittersweet flavor with antioxidants to boot! It also contains garlic for immune support and radishes for digestion. There are many varieties of mole (pronounced mol-ay), but I like this one because it is easy to prepare and it still tastes amazing.
(serves about 4)
3 Chicken thighs, boneless, skinless
3 Chicken breast halves, boneless, skinless
2 Tbsp ground cumin
2-3 tsp chili powder
½ tsp cinnamon
½ tsp sea salt, ground
2 cloves garlic, chopped
1 Tbsp Extra Virgin Olive Oil
1 large onion, thinly sliced
2 medium tomatoes, chopped
1 cup free range chicken broth
2 chipotle peppers, chopped or 2 Tbsp minced canned chipotle chilis
1 Tbsp adobo sauce
1 oz. unsweetened chocolate, chopped
2 radishes, thinly sliced
1 whole avocado, peeled and sliced
Mix together cumin and cinnamon and coat chicken on all sides with the mixture.
Sprinkle with sea salt.
Heat olive oil in large pan over medium heat.
Add chicken; sauté until browned on all sides, about five minutes.
Add onion and garlic and sauté until beginning to brown, about three minutes.
Add tomatoes, peppers, adobo sauce, and chocolate and bring to simmer.
Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes.
Season with sea salt and garnish with radishes, avocado and fresh cilantro leaves.
Serve with grilled vegetables and quinoa or rice pilaf.