Prep 5 mins
Cook 20 mins
Some of the typical ingredients for original mole sauce are difficult to get here. Today I came up with this, and it turned out a pretty good adaptation of the real thing. For the harissa, you can use piri-piri, sambal olek or whatever kind of chili preparation you like.
- 2 chicken breasts
- 1⁄2 tablespoon coconut oil
- 1 tablespoon tomato paste
- 1⁄2 tablespoon harissa
- 1⁄8 cup tomato ketchup
- 1 tablespoon almond butter
- 1⁄2 ounce unsweetened chocolate
- 1 teaspoon honey
- 1⁄2 teaspoon cinnamon
- 1 dash allspice
- 1 garlic clove
- 3⁄4 cup water
- salt, to taste
- pepper, to taste
- In a non-stick skillet heat coconut oil. Fry chicken breasts until nicely browned, about 2 minutes per side. Season with salt and pepper to taste.
- Add 1 teaspoon honey to the skillett, fry meat for 30 additional seconds per side.
- Remove from skillet.
- Saute minced garlic for 30-60 seconds.
- Deglaze skillett with 1/4 cup water, add tomato paste, harissa, ketchup and remaining water, add cinnamon and allspice.
- Stir in almond butter and chocolate, stir until smooth. Add more water, if too thick.
- Return chicken breasts into skillet, with any juices that may have gathered on the plate.
- Cover skillett and simmer on low heat for about 5 minutes or until chicken breasts are done.
- Serve with rice and salad.
I never bought ketchup in my life, but for this recipe I did it! And I doubled the amount of sauce!I used the spices as described and all went so well together.Before serving I sprinkled some sesame seed over the chicken. I found this recipe, really different in the preparation from the traditional ones, but WOW! It was so good, so easy and so amazing.I will make this again for sure, thanks for sharing your recipe!
Absolutely stunning! I did make one or two subs based on availability, but I was really pleased with the result. For the almond butter, I just used regular butter and it was fine. For the Harissa, I made it from Harissa and it was lovely. For allspice, I just used chinese 5 spice. Everything else per recipe and served on rice. I'll be looking forward to making this again. Made for PAC Spring 2013<br/><br/>23/6/14 - Made again on my birthday using Allspice this time. We mixed everything into a bag then vaccum sealed and cooked in sous vide for 1 hour (from frozen). Temperature was 60 degrees celcius. The chicken came out so moist, it was incredible.