Chicken & Black Bean Mole Puree

Chicken & Black Bean Mole

Ingredients

1 Clove of Garlic, Minced

½ lb lean ground chicken

1 cup no salt added black beans, rinsed and drained

3 tbsp raw almonds, soaked in water overnight*

¼ cup low sodium chicken broth

½ tbsp raw cacao powder

½ tsp paprika

¼ tsp dried oregano

¼ tsp umin

¼ tsp coriander

¼ tsp garlic powder

⅛ tsp cinnamon

2 tbsp cilantro, chopped

Directions

In a saute pan, heat 2 Tbsp water over medium-high heat. Add garlic and cook 1 minute, stirring often, until fragrant.

Chicken and Black bean mole 1

Add chicken and cook 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.

Chicken and Black bean mole 2

In a food processor or blender, combine 2 Tbsp water, soaked almonds, chicken broth, paprika, cacao, paprika, oregano, cumin, coriander, garlic powder, and cinnamon. Process until smooth.

Chicken and Black bean mole 3

Add black beans and sauce to chicken and bring to a simmer. Transfer mixture to food processor or blender with cilantro and pulse until smooth.

Chicken and Black bean mole 4

*Shortcut for soaked almonds: Place almonds in a small pot and cover with water. Bring to a boil then reduce heat to low and simmer 15-20 minutes, until plump.