Easy Keto Mexican Mole Sauce With Chicken

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Easy Keto Mexican Mole Sauce With Chicken

1 hour 45 minutes
Calories 740kcal


  • 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)


  • 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!


Calories: 740kcal

Originally posted 2019-02-20 18:14:45.

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