• 4 tbsp olive oil, divided
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno, minced
  • ¼ cup chili powder
  • 1 ½ tsp cinnamon
  • 1 ½ tsp cumin
  • 1 tsp smoked paprika
  • 2 ½ cups low sodium chicken broth
  • 3 tbsp almond butter
  • 1 tbsp sodium-free tomato paste
  • 1 tbsp arrowroot powder
  • 3 tbsp water
  • 2 tbsp cacao powder
  • 2 lb boneless, skinless chicken breasts
  • 1 butternut squash, cubed
  • Black pepper, to taste
  1. In a large skillet, warm 2 tablespoons of the olive oil over medium high heat. Add the onions, garlic and jalapeño. Sauté 5-7 minutes, until translucent.
  2. Season with chili powder, cinnamon, cumin and paprika and mix well. Pour in the chicken broth, almond butter and tomato paste. Whisk until it starts to simmer, then reduce heat to low and let it cook for 5 minutes.
  3. Whisk the arrowroot powder with water in a small bowl, then stir it into the sauce until thickened. Add the cacao powder. Taste and adjust for seasonings. If you want, add to a blender and mix on high speed to create a smooth sauce.
  4. Place the chicken breasts into the crockpot, and pour the mole mixture over the top. Set the crockpot on low for 4-5 hours, or high for 3-3.5 hours.
  5. About 40 minutes before the mole is ready, prep the butternut squash: Preheat oven to 425°F and toss the butternut cubes with 2 tablespoons of olive oil and black pepper to taste. Spread evenly on a baking sheet and roast for about 30 minutes.
  6. When the mole is done, remove the chicken to a cutting board and shred with two forks. Return to the crockpot.
  7. Serve your mole chicken alongside the squash, over cauliflower rice if you prefer. Garnish with cilantro, avocado, chopped red onion, lime wedges and/or sesame seeds, and enjoy!