- 1 lb organic chicken tenders, breast, thighs (whatevs)
- 2 tablespoons fat (I used duck fat)
- 3 garlic cloves, pressed or thinly sliced
- 1 yellow onion, roughly chopped
- 2 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 1 teaspoon ground cumin
- 2 teaspoons cinnamon
- 1 can of diced tomatoes, drained of liquid
- 2-3 chipotle peppers, chopped
- 1/4 cup coconut milk OR broth OR water (just need it to help thin out the mixture)
- 2-3 heaping tablespoons almond butter
- 3-4 tablespoons unsweetened cocoa powder
- 1/2 yellow cabbage, roughly chopped
- 1/2 purple cabbage, roughly chopped
- Salt and pepper, to taste
Preparation
- Heat fat in a large saute pan over medium heat. Add pressed garlic and mix around in your pan a bit.
- Add chopped onion and let cook down until translucent.
- Add spices and continue to cook the onions down.
- Add diced tomatoes, chipotle peppers, cocoa powder, and almond butter and mix together. Then add your broth/coconut milk/or water until you get the preferred consistency.
- Add chicken directly to your pan and mix with your sauce until chicken is coated.
- Cover pan and let cook for about 20-25 minutes, depending how thick your pieces of chicken are. Check on it randomly to make sure it is cooked through!
- While the chicken is cooking, grab another saute pan and heat up a bit more fat (olive oil, coconut oil, etc.). Add your chopped cabbage to the pan and let cook for about 15 minutes, stirring the cabbage ever so often to make sure it doesn’t burn. If you want it to cook a bit faster, add 1 tablespoon of water to the pan and cover with a lid, the steam will help those little babies cook quick! Towards the end of the cooking process, add a bit of salt and pepper to taste.
- Serve your chicken mole over your sautéed cabbage and enjoy your fiesta. Mole-A I say!!
