Chicken Mole

Nutrition Information (per serving)

30 g
678 mg
11 g
15 g
3 g
66 mg

4 skinless chicken breasts, boned and defatted
2 Tbsp extra-virgin olive oil
1 cup diced onion
1 Tbsp minced garlic
½ cup white wine
2 Tbsp cocoa powder
1 Tbsp tomato puree
1 Tbsp cumin
1 tsp cinnamon
1 Tbsp chili powder
¼ tsp cayenne pepper
⅓ cup toasted almonds
2 cups chicken stock
1 tsp sea salt

  1. With a meat mallet, lightly pound chicken breasts. In large sauté pan, cook chicken in 1 tablespoon olive oil until golden brown, about 3 to 5 minutes on each side. Remove chicken from pan and add remaining oil, onion and garlic and sauté until onions are translucent.
  2. Add white wine and simmer until almost evaporated. Add remaining ingredients and and simmer for 10 minutes over low heat.
  3. Cool sauce and then transfer to a blender container and puree until smooth. Pour sauce back into pan, add chicken and simmer for 10 more minutes.
  4. Serve 1 chicken breast with 2 ounces sauce.
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