alive logo

Chicken Mole


    Chicken Mole

    This budget-friendly, easy-to-prepare meal is bursting with nutrition and flavour. It’s the perfect dinnertime dish for a busy family. Note that heartier appetites may require the addition of larger chicken thighs, and those watching their waistlines can substitute skinless chicken breasts to reduce the fat content further.


    1 Tbsp (15 mL) extra-virgin olive oil or camelina oil
    4 small organic skinless chicken thighs 
    1 small onion, chopped
    2 garlic cloves, finely chopped
    1 tsp (5 mL) ground cumin
    1/2 tsp (2 mL) ground cinnamon
    1/4 tsp (1 mL) cayenne
    Salt and pepper to taste
    1 1/2 cups (350 mL) low-sodium canned tomatoes packed in juice
    1 1/2 Tbsp (22 mL) carob powder

    Heat oil over medium heat in heavy cast iron skillet. Add chicken thighs and brown nicely on both sides. Remove chicken from skillet and place on small plate. Set aside.

    Add onion to pan, scraping bottom slightly to incorporate any brown bits from chicken. Cook onions until translucent. Add garlic and spices and cook for a few minutes more until spices become fragrant.

    When spices are fragrant, add tomatoes and carob powder, mixing well. Return chicken thighs to pan and simmer until chicken is cooked through. Serve mixture over organic brown rice.

    Serves 4.

    Each serving contains: 149 calories; 15 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 9 g total carbohydrates (4 g sugars, 3 g fibre); 363 mg sodium

    source: "Delicious Carob Creations", alive #378, April 2014


    Chicken Mole




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.