Mole, 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.
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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.