Fun fact: the women of Prescribe Nutrition are obsessed with Mexican food. Another fun fact: Mexican food can quite often be an incredibly healthy choice when going out to eat or staying in. In fact, we rely on it quite often to make ourselves satisfying yet nutritious meals and really hit those “craving” days (aka Sundays). The key to making Mexican food healthy is to keep it traditional and pair with good sides – instead of the white flour based flour tortillas go for organic corn tortillas; ditch the cheese and sour cream and instead make dishes creamy with raw nuts, seeds and avocados.
One of our favorites, especially during winter time, is chicken mole just one of many (and boy do I mean many) recipes included in our upcoming New Year program, Reset: 14. So what’s our chicken mole got to offer? All traditional mole dishes offer an array of immunity boosting, even anticancer ingredients. Cocoa, what gives mole it’s oh-so-decadent flavor, contains a ton of healthy flavonoids, onions provide the antioxidant quercetin, tomatoes are well-known for lycopene, one of the most powerful antioxidants known to help prevent cancer, and the spices will boost overall immunity and help you tackle any little sickness that may be lingering. Olé!
- 4 large dried ancho chiles
- 12 raw almonds
- 2 tablespoons raw pumpkin seeds (pepitas)
- 2 tablespoons raw cashews
- ¼ cup coconut oil
- 1 small white onion, diced
- 4 roma tomatoes
- 1 15 oz can whole tomatoes
- 3 cloves garlic, peeled and coarsely chopped
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- ½ teaspoon fresh ground pepper
- 1 teaspoon ground cinnamon
- 2 cups chicken broth, organic
- 3.2 oz 75% dark chocolate bar (or higher though may need to add additional honey/palm sugar)
- 1 tablespoon honey or coconut palm sugar (depends on desired sweetness)
- Two 3 pound chickens, quartered (easy to have butcher do this or buy quartered)
- Sea salt and fresh ground pepper
- Organic corn tortillas
Preheat oven to 350 F. Place chiles on a baking sheet and toast for 5-10 minutes, being sure not to burn them. Remove and let cool, then stem seed and devein chiles before slicing into thin pieces.
Heat a large skillet over low heat and toast almonds, pumpkin seeds and cashews lightly. Transfer to a bowl and set aside.
Return large skillet and melt coconut oil over medium-high heat. Add chiles ,onion, tomatoes, canned tomato, garlic, oregano, cumin, pepper, and cinnamon. Add in the nuts and mix well. Saute until onion is soft, about 5 minutes.
Add 2 cups of chicken stock and simmer until chiles are tender, about 15 minutes. Working in batches, puree the mixture in blender then return to the skillet and add the chocolate. Bring to a simmer and cook until the chocolate is fully melted, whisking constantly and thinning with more broth or water by tablespoons if it gets too thick. Season with salt and pepper. This can be made up to two days in advance!
- To make chicken, preheat oven to 350 F and season quartered chicken thighs with salt and pepper. Place in a large, shallow baking dish, pour mole sauce over chicken to cover liberally. Bake for 1 hour or until meat thermometer registers 165 F. Serve with warm corn tortillas….YUM!