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I am often tempted to ask Arsy Vartanian to move closer to me so I can hire her as my personal chef…
Really, I’m not kidding. I would love to have a personal chef. Who wouldn’t? Food just tastes better to me when someone else makes it, and every single recipe in Arsy’s cookbook makes me hungry.
If you don’t have a copy of Arsy’s book, The Paleo Foodie Cookbook, run out and get you a copy right now. These recipes are absolutely mouth-watering. Page after page of this beautiful cookbook contains the most gorgeous photos of tasty recipes. Recipes that will make everyone in your family happy.
Most of the 120 recipes contained in this book are relatively easy to make and are easy to find ingredients so you aren’t left with a cookbook full of recipe ideas for ingredients you can’t source. I live in a part of the country where many obscure ingredients can be difficult to find. I think I have found all the ingredients for The Paleo Foodie Cookbook right in the town where I live.
I am a busy mom of three small children, I work at home, and I care about the food that is being fed to my family. Quite honestly, food makes me a little stressed out sometimes even though I love it so much. Sometimes it is hard to find easy to fix meals that are also jam-packed with flavor. This cookbook is perfect for me to have on my self for nutritious, tasty and easy meals that make my family scream with delight.
Today, I am excited to share with you a Slow-Cooker Recipe for Chocolate Chicken Mole and giveaway a singed copy of The Paleo Foodie Cookbook!
Slow- Cooker Chocolate Chicken Mole
Serves 6
Ingredients:
2lbs/900 g chicken pieces (breasts and legs work well), bone in, skins removed
salt and peper
2tbsp/ 30 g ghee
1 medium onion, chopped
4 cloves garlic, crushed or minced
6-7 whole tomatoes, peeled, seeded and chopped (page 212)
5 dried New Mexico chili peppers, rehydrated and chopped
1/4 cpu/60 g almond butter
2 1/2 oz/70 g dark chocolate (70% or above)
1 tsp/5 g sea salt
1 tsp/3 g cumin
1/2 ground cninnamon
1/2 guajillo chili powder
avocado, cilantro and jalapeño,all chopped (garnish)
Instructions:
Generously salt and pepper the chicken. Place a pan over medium heat and add ghee. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move the chicken to the slow cooker.
Add onion to the same pan and sauté until translucent. Add garlic and sauté for 1 to 2 minutes, until fragrant. Transfer the onion and garlic to slow cooker. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices (cumin, cinnamon, chili powder) to the slow cooker. Cook on low for 4 to 6 hours or until chicken is tender and pull apart easily. If you are home when making this dish, lift the lid one and give a stir to make sure all the ingredients are well combined. Remove chicken bones. Top mole with avocado, cilantro and jalapeño and serve!
Recipe compliments of Arsy Vartanian author of The Paleo Foodie Cookbook.
Doesn’t this recipe look fantastic? How would you like to win a copy of The Paleo Foodie Cookbook from Arsy Vartanian who blogs Rubies and Radishes?
Arsy has graciously offered to give one reader of Rooted Blessings a copy of The Paleo Foodie Cookbook. This cookbook will be an amazing addition to your Cookbook library and will help you craft healthy, tasty Paleo meals for your family. Make sure you enter to win via the rafflecopter widget below.
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