Chicken Mole

Gluten Free

Dairy Free

This recipe is spicy, delicious and modified from ‘The South Beach Diet Cookbook’. It’s Gluten Free and Kosher and takes about 30 minutes of prep (I’m a slow prep person) and 40 minutes of cooking total. 

Ingredients:

• 2-2.5 lbs kosher chicken breasts from Grow and Behold
• 1 large Onion
• 1 large green pepper
• 2 cloves of garlic
• 2 Tablespoons of Chili Powder
• ½ teaspoon cinnamon
• ½ teaspoon ground cloves
• 1 can (14.5 oz) diced tomatoes
• 2 Tablespoons unsweetened natural peanut butter (or almond butter)
• 2 Tablespoons unsweetened cocoa powder
• 2 scallions chopped
• 4 Tablespoons of oil
• ground black pepper

Preparation:

Dice the onion and green pepper and mince the garlic, and mix in a bowl. In a second bowl, empty the can of tomatoes (including all the liquid), add peanut butter and cocoa powder, slowly mix the ingredients together. In a third small bowl, mix together chili powder, cinnamon and cloves.

With a clean knife and tongs, on a cutting board, slice the chicken breasts lengthwise into strips. In a large heated skillet add 2 Tablespoons of oil, add chicken, and season with salt and pepper. Cook on medium high for 8 minutes, turning every few minutes. Remove the chicken from the skillet to a plate, add more oil to the pan if needed, and add the onion/pepper/garlic mix. Cook for 3 minutes or until onion becomes translucent, stirring often. When translucent, add spices and cook for a minute or less. Stir constantly because it wants to burn but you don’t want it to. Add tomato/cocoa/nut butter and chicken and stir together carefully. Reduce heat to simmer and cook for 25 minutes, stirring every few minutes.