Slow Cooked Chicken Mole

Jacob Leung |@jacobfood by Jacob Leung |@jacobfood 17 June 2019

This thick saucy dish is filled with deep spices and tender melt-in-your-mouth chicken. Yum yum!

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Slow Cooked Chicken Mole

Serves 4


2 tsp olive oil
4 cloves garlic, smashed
2 brown onions, chopped
1 tsp True Protein Cacao Powder
2 tsp True Protein Cinnamon Powder
1 tsp cumin powder
1 tsp coriander seeds, ground
1 tsp True Protein Turmeric Powder
2 tsp paprika, smoked
4x chicken thighs
400g can crushed tomatoes
1 Tbsp honey
4x soft tortillas, warmed through
1 lime, quartered


  1. Place a large frypan over medium heat. Add the olive oil, garlic, onion, cacao powder, cinnamon powder, cumin, coriander, turmeric, and paprika. Stir until the onions soften the pan is aromatic

  2. Add the chicken thighs to the pan and gently brown on each side. Reduce the heat to low and stir in the tomatoes and honey. Cook covered for 15 minutes. Take off the lid and continue to cook for 30 minutes

  3. Once the mole is cooked, take off the heat and serve immediately with warmed tortillas, coriander, and lime wedges

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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