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Shared By Nicholas Rocco

Chicken Mole

Ingredients

  • ngredients
  • 4 tbsp coconut oil
  • 1 tbsp guajillo chili powder
  • ¼ tsp ground black pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp anise seeds
  • ½ tsp cinnamon
  • ¹⁄8 tsp nutmeg
  • ¼ tsp ground cloves
  • 1 tsp oregano
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 5-6 tomatoes, peeled and diced
  • 3 poblano chili peppers, stemmed,
  • seeded and chopped
  • 2 dried New Mexico chiles,
  • stemmed, seeded and chopped
  • 1 dried chipotle chile, stemmed,
  • seeded and chopped
  • 2 tomatillos, husked, rinsed and
  • chopped
  • 2 cups chicken broth
  • 2 tbsp almond butter
  • 3 tbsp cacao powder
  • ¼ cup honey
  • 4-6 chicken breasts
  • lime and cilantro, chopped for
  • garnish
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Directions

  1. Cooking Instructions
  2. › Heat 3 tablespoons of coconut oil in a heavy-bottomed pan over
  3. medium heat. Add all the dried spices except the chiles and cacao
  4. and stir for 3 minutes.
  5. › Add the onion and sauté until translucent, about 5 minutes.
  6. › Add garlic and cook for another 3 minutes.
  7. › Add the diced tomatoes, peppers, tomatillos, chicken broth, almond
  8. butter, cacao and honey and simmer for 8-10 minutes.
  9. › Allow mixture to cool, then puree in a food processor until smooth
  10. and reserve.
  11. › Brown the chicken in the remaining coconut oil in a heavy-bottomed
  12. pan over medium heat until browned on both sides, about 5 minutes, then transfer to the slow cooker.
  13. › Pour reserved sauce over the chicken and cook on low for 5 hours.
  14. › Use 2 forks to shred the chicken, then cook for another hour.
  15. › If there is too much liquid, use a strainer to drain the chicken before
  16. serving.
  17. ServIngS: 6

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