• Katherine Arthurs

Simplifying Chicken Mole Chili

Sunflower butter, raisins, chocolate + dried ancho chiles - might sound strange but it's a great combination. Along with the mix of chicken thighs + breasts, chipotle chiles in adobo sauce, cinnamon + a hint of garlic. So good. It's saucy + great with freshly cooked jasmine rice + more sauce. Always.

This recipe is rich -without being too heavy. And it has different levers of flavors, spice + sweetness - it's a great meal to make ahead of time + reheat for later. Freeze half of it for another night + just make some rice to go along with it. Garnish with sesame seeds + scallions + you have a meal.

Chicken Mole is so great for the Fall + Winter. It's hearty for the chilly winter nights - who cares what the weather is - it's great anytime of the year.

This recipe is SO straight forward. There is no way I would post a recipe that would take you ALL DAY to make. NOPE! This took me less than 2 hours...and the oven does a lot of the work. I used kitchen staples along with a few dried peppers that I picked up, bone-less chicken to make the shredded easier + dark chocolate chips that I always have on hand.

Simplifying Chicken Mole Chili

Makes enough for 6-8

1/4 cup raisins

1/4 cup sunflower butter (or sunbutter or almond butter)

1 oz. bittersweet or dark chocolate

2 garlic cloves, sliced

2 teaspoons minced chipotle chiles in adobo sauce

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves (optional)

2 tablespoons coconut oil

6-8 boneless chicken thighs

2 boneless + skinless chicken breasts

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 dried ancho chiles, stems + seeds removed, broken into small pieces

2 tablespoons sesame seeds, plus more for garnish

1 medium sized yellow onion, diced

2 cups chicken bone broth

1 14.5 oz. can diced tomatoes (I used diced roasted tomatoes)

1 tablespoon brown sugar

2-4 scallions, sliced for garnish

Preheat your oven to 350F. Combine the raisins, sunflower butter, chocolate, garlic, chipotles, cinnamon + cloves in a small bowl + set aside.

Using a medium to large dutch oven, heat the coconut oil over medium to high heat. Sprinkle the chicken with the salt + pepper on both sides. Place the chicken in the pot - let cook for 4-6 minutes or until it is browned. Flip over + cook for another 4 minutes. Remove the chicken from the pan to a plate. Turn the heat to low.

Add in the ancho chiles + saute for 2 minutes. Add in the sesame seeds + onions + stir to combine. Cook for another 2 minutes. Stir in the raisin + chocolate mixture + cook while stirring constantly for 1-2 minutes or until everything is melted + mixed together. Watch it so that the chocolate doesn't burn.

Add in the bone broth, tomatoes + brown sugar. Stir + turn up the heat to medium. Once the mixture reaches a simmer. Turn the heat off. Using a hand blender or stand blender - process the sauce until it is smooth + add back into the pot if using a stand mixer.

Add in the browned chicken + nestle it into the sauce. Place the lid on it + transfer it to the oven. Cook for 45 minutes - 1 hour.

Remove from the oven. Let cool with the lid removed for 10 minutes. Either remove the chicken to a cutting board to shred or shred with two forks in the sauce pot.

Serve with jasmine rice + garnish with sesame seeds + scallions.


This recipe was made #glutenfree, #dairyfree + #paleofriendy (without the rice)