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–+ servings

Paleo Chocolate Chicken Mole

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6 serrvings

Ingredients
  

  • 2 pounds (907g) chicken pieces, bone in breasts and legs work well, Skin removed
  • Sea salt and black pepper, to taste
  • 2 tablespoons ghee
  • 1 medium onion, chopped
  • 4 cloves garlic crushed or minced
  • 6-7 whole tomatoes, peeled, seeded and chopped
  • 5 dried new mexico chili peppers, re hydrated and chopped
  • 1/4 cup unsweetened creamy almond butter
  • 2 1/2 ounces dark chocolate, 70% or above
  • 1 teaspoon sea salt
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground cinnamon powder
  • 1/2 teaspoon chili powder
  • Avocado, cilantro, and jalapeno, all chopped.

Instructions
 

  • Generously salt and pepper the chicken.
  • Place a pan over medium heat and add the ghee.
  • Once the ghee has warmed, add the chicken and brown on all sizes. This may need to be done in batches. (Optional. You can skip this and just put the chicken directly into the slow cooker.)
  • Move the chicken to slow cooker.
  • Add onion to the same pan and saute until translucent.
  • Add garlic and saute for 1 to 2 minutes.
  • Transfer onion and garlic to the slow cooker.
  • Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices to the slow cooker.
  • Cook on low to 4 to 6 hours or until the chicken is tender and pulls apart easily.
  • Top mole with the avocado, cilantro and jalapeno and serve!
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