Mole, a signature sauce for chicken in Mexican cooking, is made quick, lower-calorie and even food-sensitive with this knockout recipe from Eating Well magazine.
I just LOVE cooking with herbs (the leaves of the plant) and spices (the roots, bark, and seeds, or essentially any part of the plant that isn't a leaf) as many of them have been used for healing for eons. And wellness gurus now tout their benefits for healing leaky gut.
Cinnamon, for example, has powerful blood-sugar-lowering properties. And the capsaicin in chiles modulates appetite and may be cancer-preventive. Garlic is gut-healing among many other benefits.
This may not be totally food-sensitive as some are sensitive to chicken (me at one time), tomatoes (a biggie), and peanuts (another biggie). I've substituted the semi-sweet chocolate chips in the original recipe for for Lilly's stevia-sweetened chocolate chips ... my fave! And the almond butter for peanut butter.
Any way you make this (I'd even try pureed tomatillos for the tomato sauce if you're sensitive to tomatoes ... you can get them on Amazon but they're pricey), it's totally crowd-pleasing.
Serve with saffron or Spanish rice and vegetable or salad of your choice (I like fruit and jicama salad sprinkled with chile powder ... a truly Mexican dish I learned from my wonderful cooks at my very first job as a dietitian). Eat it up FOR REAL!
AuthorJill PlaceMole, a signature sauce in Mexican cooking, is made lower-calorie and even food-sensitive with this knockout recipe from Eating Well magazine.
I just LOVE cooking with herbs (the leaves of the plant) and spices (the roots, bark, and seeds, or essentially any part of the plant that isn't a leaf) as many of them have been used for healing for eons. And wellness gurus now tout their benefits for healing leaky gut.
Season chicken with 1/4 teaspoon sait and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon, and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips, and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juices) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more.
You can buy already-toasted sesame seeds, but I do them easily by adding 1 Tablespoon sesame seeds in a dry nonstick skillet and shaking over medium heat until golden. Sprinkle over chicken to serve.
Ingredients
Directions
Season chicken with 1/4 teaspoon sait and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon, and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips, and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juices) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more.
You can buy already-toasted sesame seeds, but I do them easily by adding 1 Tablespoon sesame seeds in a dry nonstick skillet and shaking over medium heat until golden. Sprinkle over chicken to serve.
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