Makes 6 servings (1 serving:1/6 chicken with sauce)
Carla Hall is the owner and executive chef of Alchemy Caterers in Washington, D.C., which features savory and sweet artisanal baked goods; she’s also a co-host of ABC’s The Chew; and a season-five finalist on Bravo’s Top Chef.
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons gound cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes
1 (4-ounce) can diced green chiles
1 teaspoon tahini
3 ounces chopped dark chocolate
1 tablespoon chopped cilantro
1 rotisserie chicken, divided into 6 pieces, warmed
1/2 avocado, pitted and sliced
1 tomato, diced
Calories per serving 354
per serving 17.2g (sat 5.7g, mono 6.2g, poly 3.6g)
Cholesterol per serving 85mg
Protein per serving 31g
Carbohydrate per serving 19g
Sugars per serving 11g
Fiber per serving 5g
Iron per serving 3mg
Sodium per serving 648mg
How to Make It
Heat oil over medium heat in a large saucepan. Add onion; cook for 3 minutes or until translucent. Add garlic; cook for 1 minute. Stir in cumin, cinnamon, salt, and pepper; cook for 1 minute.
Add canned diced tomatoes and chiles to saucepan; simmer for 10 minutes. Stir in tahini and chocolate until melted. Stir in chopped cilantro; remove from heat and cool slightly. Process in a blender or food processor for 30 seconds or until smooth. (Add some water if sauce is too thick.) Spoon sauce over chicken. Serve with avocado and tomato.
CarbLovers Diet Cookbook
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