Now the jig is up! Seeing as Big Guy and yours truly have feasted our way into oblivion and we have the dunlap to prove it (dunlap: when the stomach done lap over the belt), yet again we've embarked on a South Beach journey. We've completed our fifth day now and the numbers on the scale are decreasing, although not as quicky as they increased in the first place.
Of course I've been working hard to come up with menu items that will keep us (and you) from getting bored so we tried this Chicken Mole recipe from the South Beach Diet Cookbook. Now I'm here to say there's mole recipes and there's mole recipes and this one "ain't" like anything I've ever made before.
Without nuts, sesame seeds or even freshly ground spices, it is a far cry from traditional but I can get by all that by calling it what it is - spicy chicken with chocolate.
Loaded with garlic, chili powder, cinnamon and cloves, a touch of peanut butter mellows out the flavor. It is much needed too after the addition of cocoa powder - I used Hershey's Extra Dark ...thus the rich mahogany color. Pretty amazing, huh!
Served on a bed of roasted butternut squash with a spoonful of mixed beans, the chicken's spicy flavor certainly filled the gap. If you want to know the truth, it was too darned hot for me but that's my fault because I used extra hot smoked chipotle chile powder. Stupid eh? Big Guy loved it though. Would I make it again? It kinda' depends on how long we're on the diet. Just sayin'.
South Beach Chicken Mole (from JBug’s Kitchen Antics adapted from South Beach Diet Cookbook)
2 pounds skinless boneless chicken thighs cut into pieces
Salt & coarse ground black pepper
1 tablespoon olive oil
1 large onion, chopped
6 assorted mini sweet bell peppers, chopped
2 cloves garlic, minced
2 tablespoons chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 – 14 ounce can diced tomatoes
1/2 cup water
2 tablespoons all natural peanut butter
2 tablespoons unsweetened cocoa
Heat oil in heavy skillet over medium high heat. Season chicken pieces well. Brown on all sides, removing from pan when done. Add onion, peppers, and garlic and sauté until onion is soft. Sprinkle in chile powder, cinnamon and cloves and cook, stirring constantly for 1 minute. Add canned tomatoes and water along with peanut butter and cocoa. Stir to incorporate. Return chicken to pot, bring to a boil then lower heat to simmer, cover and cook, stirring often, for 20 minutes. Remove top from pot and cook additional 5 minutes to reduce sauce. Makes 4 servings.
A year ago - Chicken and Andouille Gumbo
Two years ago - Shepherd's Pie with Mashed Taters and 'snips
Three years ago - Cheesy Cauliflower Soup