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This recipe was requested over on the CTF Facebook page. If you use Facebook, come over over and join us. I post daily reminders about thawing meats, soaking grains and planning your meals. It’s great if you’re in a meal-cooking rut or need some inspiration, because many folks post what they’re fixing for meals and snacks, too. I mentioned testing a chicken mole recipe and someone asked me to post it.
From the Menu Mailer
2 Tbs coconut oil or butter
1 pound chicken tenders or boneless, skinless chicken, cut into strips
1 tsp salt, divided
1 portion prepared veggies
1 clove garlic, pressed
2-3 tsp chili powder
¼ tsp cinnamon
¼ tsp cloves
1 (14½–ounce) can diced tomatoes, undrained
½ Tbs peanut butter
1 Tbs unsweetened cocoa powder
In a skillet, heat the oil over medium-high heat. Sprinkle the chicken with some of the salt and the pepper and add to the skillet. Saute the chicken until browned on all sides. Remove the chicken from the skillet.
Add the prepared veggies, garlic, chili powder, cinnamon, cloves, tomatoes, peanut butter and cocoa to the skillet and whisk until combined. Return the chicken to the skillet and stir to coat. Bring to a boil, reduce heat to a simmer and cook until the chicken is no longer pink, about 12-15 minutes.
Serve with sauteed kale and re-fried beans on the side.
KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, on dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.