Easy Keto Mexican Mole Sauce With Chicken
Calories 740kcal
Ingredients
- 60 grams ancho chile pepper (dried, about 3 medium)
- 1 red pepper (dried, about 3 medium)
- 2 plum tomatoes (dried, about 3 medium)
- 2 tablespoons sesame seeds
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin seed
- 1 star anise
- 2 whole clove
- 4 black peppercorns
- 35 grams almonds
- 35 grams unsalted roasted peanuts
- 2 tablespoons ground chipotle chile pepper (dried, about 3 medium)
- 3 tablespoons extra-virgin olive oil (dried, about 3 medium)
- 4 cloves garlic (dried, about 3 medium)
- 1 onions (medium
- 3 cups chicken broth (dried, about 3 medium)
- 150 grams dark chocolate
- 5 tablespoons xylitol sweetener (dried, about 3 medium)
- 1 bay leaves
- kosher salt (dried, about 3 medium)
- 8 bone in chicken thighs (dried, about 3 medium)
Instructions
- Toast ancho chilis in a skillet or pan over medium heat until softened, 2-3 minutes.
- Be careful not to overcook them as they'll turn bitter.
- Remove stems, slice them open and discard seeds.
- Transfer to a bowl, cover with boiling water and soak for 30 minutes.
- If you're doing the roasting under broiler, place an oven rack to the highest position and turn on your broiler to the highest setting.
- Leave the red pepper whole (you'll have to turn it around a couple times) and slice tomatoes in half.
- Place in a baking tray and broil until charred and blistered, 5-10 minutes.
- Alternatively, you can go old-school and skewer the tomatoes and red pepper.
- Charring them in an open flame on your stovetop (think bonfire marshmallows!).
- Transfer the charred tomatoes to blender (skins on) and the red pepper to a sealed plastic bag and set aside to 'sweat'.
- While you're roasting the tomatoes and pepper you can go ahead and start toasting the seeds.
- Heat up a Dutch oven or heavy pot over medium heat, add sesame seeds, oregano, cinnamon, cumin seeds, star anise, cloves and peppercorns.
- Toast, stirring often, until fragrant and lightly golden.
- Remove from pot and transfer to blender.
- Add almonds and peanuts to Dutch oven and toast until fragrant and deep golden (the skin on the almonds should be lightly blackened).
- Remove from pot and transfer to blender.
- Heat up 3 tablespoons olive oil in Dutch oven and add in minced garlic and onion.
- Cook, stirring often, until browned (10-14 minutes).
- Remove from pot and transfer to blender.
- Drain soaked ancho chilis and transfer to blender.
- Add chipotle powder and blend until smooth, adding chicken broth as needed to thin out the mix.
- Taste and season with a touch of salt, being mindful that a few ingredients are still missing and the sauce will reduce substantially.
- The sesame taste will also be prevalent, but worry not.
- Remove pepper from plastic bag and peel the skin off, discarding it.
- Remove stem, slice open and remove seeds and veins.
- Transfer to blender.
- Heat up remaining 2 tablespoons olive oil in Dutch oven and add in chicken pieces, seasoning with salt and freshly ground black pepper to taste.
- Cook until meat is fully seared from all sides.
- Sieve the mole sauce into the Dutch oven and, once hot, stir in the chocolate, 4 tablespoons of sweetener and a bay leave.
- Turn heat down to low and simmer for 20 minutes.
- Taste for sweetness and salt and cook for 20 minutes more.
- Keep in mind that mole tends to splatter quite a bit while it cooks.
- Serve right away, garnished with toasted sesame seeds.
- We also love a side of cauliflower rice and a batch of our grain-free keto tortillas is an absolute must!
Originally posted 2019-02-20 18:14:45.
