Keto Chicken Mole

KETO CHICKEN MOLE

FOOD AS MEDICINE

All chili peppers contain capsaicin, the compound that is responsible for the spicy sensation associated with eating a hot pepper. The spicier the pepper is, the more capsaicin it contains. Eating capsaicin rich sources like green chili peppers may help inhibit the growth of cancer cells. This compound is known for increasing thermogenesis in the body by promoting the body to burn fat for fuel. Capsaicin is also known to prevent a decline in metabolic rate that typically follows weight loss. This mole can be made in the slow cooker or simmered stovetop and is made with glutamine rich bone broth and tomatoes to promote gut health and create an amazing savory flavor along with the raw cacao and spices. The chicken is cooked with bone in to increase release of gelatin and collagen, which aid in thickening the sauce and also support connective tissue as well as prevent leaky gut.

INGREDIENTS

2 lbs bone in chicken breast and thighs, bone in, skin removed and set aside to make Crispy Chicken Skin

Sea salt and black pepper

4 Tbsp ghee, divided

1 onion, diced

4 cloves garlic, smashed

2 bell peppers, diced

6 roma tomatoes, quartered

5-6 dried ancho, guajillo or chipotle peppers, rehydrated and chopped

1/4 cup almond butter

1/4 cup raw cacao powder

1 cup Chicken Bone Broth

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp chili powder

1/2 tsp sea salt

For serving:

½ red onion, minced

1 jalapeno, thinly sliced

½ cup cilantro, chopped

1 avocado, diced

DIRECTIONS

Season the chicken with salt and pepper. Heat a cast iron skillet over medium and add 2 Tbsp of the ghee. Brown the chicken on both sides, working in batches. Once browned, transfer to the slow cooker. Add the onion to the same pan and saute until translucent, then add the bell peppers and cook about 4-5 minutes. Add the garlic and cook 1-2 minutes more until fragrant. Transfer to the slow cooker. Add the tomatoes and chili peppers. Mix together the almond butter, 2 Tbsp ghee, cacao powder, spices, sea salt and bone broth. Pour over the chicken and ensure evenly distributed. Cook on low for 4-6 hours until chicken is tender and pulls apart with a fork.

Using a pair of tongs, remove the chicken and transfer to a plate to debone. While the chicken cools, use an immersion blender or transfer to a regular blender in batches to puree the sauce. Debone the chicken and add back into the pureed sauce. Top with red onion, jalapeno, cilantro and avocado and serve over a bed of greens or cauliflower rice!

Note: If wanting to do stovetop, bring all ingredients to a boil, then simmer in a large dutch oven for ~8 hours or until chicken falls easily from the bone.

Makes 8 servings

Nutrition per serving: 308 Calories, 11g Fat, 10g Carbs, 28g Protein