Quick Chicken Mole  



  • 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


1. 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.

2. 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.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: Makes 6 servings (1 serving:1/6 chicken with sauce)

Nutritional Information

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

Good to Know

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.

Carla Hall CarbLovers Diet Cookbook