Chicken With Tomato Chocolate Sauce - Mole Style

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.

• Ready In: 25 mins
• Serves: 2
• Yields: 2

Ingredients

• 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

Directions

1. 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.
2. Add 1 teaspoon honey to the skillett, fry meat for 30 additional seconds per side.
3. Remove from skillet.
4. Saute minced garlic for 30-60 seconds.
5. Deglaze skillett with 1/4 cup water, add tomato paste, harissa, ketchup and remaining water, add cinnamon and allspice.
6. Stir in almond butter and chocolate, stir until smooth. Add more water, if too thick.
7. Return chicken breasts into skillet, with any juices that may have gathered on the plate.
8. Cover skillett and simmer on low heat for about 5 minutes or until chicken breasts are done.
9. Serve with rice and salad.