Chicken mole with almond-flour 'cornbread'

Recipe
Serves 2

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
  

Ingredients ('cornbread'):

• 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

Preheat the oven to 180° C (350° F).

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.

Source

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.

Notes

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.