Quick Chicken Mole

I’ve always loved a delicious chicken mole while eating out, but I figured it would take hours in the kitchen to make it at home.  I was so excited to find this quick mole recipe and made a few variations to clean it up.  The sauce is so flavorful, warming and comforting.  The perfect dish for a fall evening.


1 1/4 pounds boneless, skinless organic free range chicken thighs (trim the fat)

1/4 tsp sea salt, divided

1/4 tsp freshly ground pepper

2 Tbsp grapeseed oil, divided

3 garlic cloves, minced

1 Tbsp chili powder

1 tsp ground cumin

1 tsp ground cinnamon

1 8-oz can tomato sauce

1/2 cup reduced-sodium organic free range chicken broth

1/4 cup organic 72%+ dark chocolate chips or shavings

1 Tbsp almond butter

1 Tbsp toasted sesame seeds (you can toast in a small dry skillet over medium heat, tossing frequently)


1.  Season chicken with 1/8 tsp salt and pepper.  Heat 1 Tbsp oil in a large skillet over medium-high heat.  Add the chicken and cook approximately 2 minutes on each side, until browned on both sides.  Remove and transfer to a plate.

2.  Reduce heat to medium, add the remaining 1 Tbsp oil, garlic, chile powder, cumin, cinnamon, and the remaining 1/8 tsp salt to the same pan.  Cook and stir for approximately 30 seconds.

3.  Add tomato sauce, broth, chocolate chips, and almond butter.  Stir to combine and bring to a simmer.

4.  Reduce heat to medium-low, return the chicken and any juice to the pan and turn to coat with the sauce.  Simmer until the chicken is cooked through, about 5 minutes more.

5.  Serve sprinkled with toasted sesame seeds.

4 servings

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