Ingredients (chicken mole):
- 2 chicken breasts
- vegetable oil (for pan-frying)
- 1 diced onion
- 2 cups of chicken bouillon
- 1 tin of diced tomatoes (or an equal quantity fresh), chopped
- 1 t oregano (or epazote)
- 1 green chili pepper
- 1/2 t ground cloves
- 1 T Dutch-process cocoa powder
- 1/2 t ground cinnamon
- almond flour
- 1 cup almond flour
- 2 T coconut flour
- 1/2 t baking soda
- 1/4 t salt
- 1/4 cup vegetable oil or butter
- 3 eggs
- 1/4 c milk
Heat some oil in a deep, lidded skillet and brown the chicken on all sides. Add all the other mole ingredients and bring to a boil. Reduce the heat to a simmer and cover the pan. Cook for about 30 minutes.
Meanwhile, mix the dry ingredients for the 'cornbread'. Add the wet ingredients and mix well. Pour the batter into a greased pan. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
When the chicken has cooked, remove it from the sauce. Process the sauce in a blender or food processor until it is as smooth as possible. Return the sauce to the pan and add the chicken. Add about 4 T of almond flour to thicken and flavor the sauce; more can be added if needed. Simmer for about 10 minutes before serving.
The mole recipe is a variation of a recipe I have had for a long time (before I started keeping track of the origins of recipes). The original is much spicier.
The almond-flour 'cornbread' is simply an unseasoned variation of my muffin base, which has its origins in Elana's Pantry. I used the almond flour, coconut flour, and egg ratio from her cinnamon bun muffins, and altered the rest.
When I make this recipe without concern for carbs, I serve it with rice and beans rather than a sort of cornbread. The almond-flour 'cornbread' simply seemed like a suitable side for this main dish. It would probably go well with other dishes which would normally be served with cornbread.