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

Instruction

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.