When I think “love,” I think “chocolate.” One of my favorite family recipes is my mother’s chicken mole. It’s a long, tedious recipe with many ingredients including chocolate, but it’s mouthwatering and memorable. This version of the mole sauce is quick, easy and low carb.
Make this dish for the ones you love, and make it a new family favorite.
1 whole chicken
3/4 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons avocado oil
1/2 large onion, chopped
2 cloves garlic, chopped
1 cup chicken broth (or vegetable broth)
1 can full-fat coconut milk
3 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1 1/2 teaspoon of xylitol (or sugar)
Preheat oven to 400 degrees.
Place parchment paper in a baking pan and spray with cooking spray.
Season chicken with salt and pepper and place in baking pan and roast for 45 minutes, uncovered.
Meanwhile, in a Dutch oven or wok over medium heat, add avocado oil and onions and sauté, stirring frequently, until onions are transparent and starting to brown, about 6 minutes. Add garlic and sauté 1 minute more.
In a bowl, combine all the mole mixture ingredients. Add the mixture to the pan, stirring quickly to coat the onions. Add the broth and deglaze the pan by using a wooden spoon. Add coconut milk and bring sauce to a boil, stirring constantly. Lower heat to simmer and using an immersion blender, blend the sauce in the pan until smooth. Leave to simmer.
Remove chicken from oven and let cool long enough to handle, shred the chicken.
Stir the shredded chicken into the sauce. Simmer for 20 minutes.
Divide the chicken among four plates or bowls and serve it with additional sauce spooned over the top. Serve on top of cauliflower rice or regular rice.
Note: Both the sauce and chicken can be prepared ahead of time and stored in the refrigerator, up to two days, to save prep time.
Lucia Schnitzer and her husband, Ken, own Pomelo (a full-service restaurant), Luci’s at The Orchard and Splurge (a candy and ice cream shop), all at The Orchard Phx, 7100 N 12th Street, Phoenix. They also own Luci’s Healthy Marketplace, 1590 E Bethany Home Road, Phoenix, which they opened in 2009 in Lucia’s honor after her successful battle with breast cancer.