Dinner: Chicken Mole

I LOVE LOVE LOVE this recipe. It's been one of the best dinners I have made in awhile and it makes great leftovers too. I found this as I was looking through the 10/17/10 issue of Women's Day. The minute I read it I walked to the grocery store, bought all the ingredients, walked back and immediately set to work (doubled the batch and made way too much). Mole definitely has a unique rich taste (there's cocoa, cinnamon, cloves, and almond butter). Definitely worth a try, Enjoy!

*Note, this dish is perfectly paired with rice...feel free to start that (especially with long-grain rice) before you begin preparing the mole...

Ingredients:

• 2 Tbsp canola or vegetable oil
• 1 medium yellow onion, diced
  
• 6 garlic cloves, minced
  
• 1 Tbsp cocoa powder
  
• 1/2 tsp ground cinnamon
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
  
• 1 cup smooth almond butter
  
• 1 cup canned crushed tomatoes
• 2 cups chicken broth
  
• 1/4 tsp of salt
• 1 slice of white bread cut into small pieces
• 1 & 1/2 lb of skinless chicken breasts, cut into 1/2 inch chunks
  

Directions:

1. In a dutch oven (or very large saucepan with lid) over medium-high heat combine the oil, garlic, cocoa powder, cinnamon, red pepper flakes, cloves, and black pepper. Saute for 5 minutes
2. Add the almond butter and mix until it melts into the other ingredients.
3. Add the tomatoes, broth, salt and bread and bring to a simmer
4. Add the chicken and return to a simmer
5. Cover the pot and cook for 12-15 minutes, or until the chicken is cooked through