The word “mole” translated means a sauce or concoction. Depending on the region, family tradition, or choice of ingredients, mole can be made a million different ways. When I think of mole I think of interesting ingredients that when blended together somehow turn into a beautiful marriage of flavors. I also think of hours spent in the kitchen, a list of ingredients longer than my arm, and I start to feel afraid as I realize that I could never do true justice to the amazing traditional moles I have been honored to eat over the years.
Well, today I put my reservations aside and decided to go for it and make a mole my way (fast, easy, and with not too many ingredients!!) and start a new tradition with my kids who love to help me but wouldn’t last the hours and hours typically spent in the kitchen making a traditional mole. The outcome was well worth blogging about and I hope that you and your family enjoy making and eating this yummy sauce as much as we! Jaden was a huge help picking out the spices that we put into our sauce and I think I have another budding little paleo chef on my hands!
Mexican Mole My Way
1 red onion diced
6-8 garlic cloves, smashed with flat side of your knife blade
7 raw almonds, soaked in water for 30 minutes
2 tablespoons coconut oil
1 14.5 oz can diced tomatoes
The juice from 1 orange
1 cup chicken broth
2 tablespoons unsweetened cocoa powder
1 tablespoon ground cumin
¼ teaspoon ground nutmeg
2 tablespoons dried oregano
A big pinch of saffron threads
A small pinch of ground cloves
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 tablespoon raw organic honey (optional)
2 pounds boneless skinless chicken breasts or thighs, diced into bite size chunks
In a soup pot, saute the onion and garlic in coconut oil for 5-7 or until the onions start to caramelize. Add the tomatoes, chicken broth and orange juice and bring to a simmer. Add all the dry spices and the honey, mix well and simmer for 5 minutes. Add the sauce to a blender or food processor along with the almonds and blend until smooth. Add the chicken pieces to the pot, pour the mole sauce over and cook for 20 minutes. We ate ours with shredded cabbage, avocado chunks, lime wedges and some hot sauce along with a side of kale sauteed in grass fed butter. Serves 5.