Delicious Living
  • 4 boneless, skinless chicken thighs
  • 1 teaspoon cardamom
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • 1 teaspoon salt, divided
  • 1/4 cup unsweetened Bhakti Chai concentrate
  • 3 medium sweet potatoes, diced
  • 3 Poblano peppers, halved
  • 1 tablespoon unrefined coconut oil, divided
  • 2 ears corn, kernels cut off
  • 1/2 cup pumpkin seeds
  • MOLE
  • 1 dried ancho chile
  • 1 dried chipotle chile
  • 1/4 cup raisins
  • 1/4 cup dried cherries
  • 1 cup boiling water
  • 1/2 cup almonds, roughly chopped
  • 2 tablespoons sesame seeds
  • 1/4 cup pumpkin seeds
  • 2 teaspoons cinnamon
  • 2 teaspoons coriander
  • 1 teaspoon ginger powder
  • 1 teaspoon marsala
  • 1/2 teaspoon salt
  • 1 tablespoon unrefined coconut oil
  • 1 large onion, medium dice
  • 3 cloves garlic, sliced
  • 1/2 inch piece fresh ginger, grated
  • 1 tomato, medium dice
  • 1/2 cup low-sodium chicken broth
  • 3 cups unsweetened Bhakti Chai concentrate
  • 1/4 cup of soaking liquid for raisins and cherries
  • 2 ounces dark chocolate
  • 1 bunch fresh cilantro, roughly chopped
  • 1/4 cup crème fraiche or sour cream for garnish/topping

Holy Chai Mole over Roasted Sweet Potato & Chicken Salad

Mirasol Gomez, Bauman College Natural Chef Student | Delicious Living
  • Serves: 5 people

Don't be intimidated by the ingredients list—this dish is well worth the effort, bursting with unique flavors and just enough spice.

  1. Preheat oven to 400 degrees F. Place chicken thighs in a baking dish. Make spice mixture of cardamom, coriander, cinnamon, ginger powder and 1/2 teaspoon salt. Pour ¼ cup Bhakti chai concentrate over chicken and evenly coat with spice mixture. Bake for 40 minute or until internal temperature of chicken is 165 and juices run clean. Pull chicken out of oven and set aside to cool. Once cooled, shred chicken into bite size pieces.
  2. Coat chopped sweet potato and poblano pepper halves well with 1 tablespoon coconut oil and 1/2 teaspoon salt. Place on parchment-lined baking sheet and roast in oven alongside chicken for 45 minutes. Sweet potato should be soft and slightly browned and peppers should be browning around the edges. Remove from oven. Chop the pepper halves. Cover chopped potato and peppers with foil to keep warm.
  3. Heat 1 tablespoon coconut oil on medium heat and roast corn kernels until slightly browned.
  4. Meanwhile, prepare mole. Place dried ancho and chipotle chiles on a baking sheet and toast in oven for 10 minutes. Cut chiles down the center and remove seeds. In a medium bowl, soak chiles, raisins and dried cherries in boiling water; set aside for 15 minutes. Strain and reserve soaking liquid.
  5. In a medium pan, toast almonds, sesame seeds and ¼ cup pumpkin seeds until golden brown. In a blender, combine cinnamon, cardamom, coriander, ginger powder, marsala and salt into a powder. Add soaked chiles, raisins and cherries to blender; set aside without blending.
  6. In a medium pan, heat 1 tablespoon coconut oil on medium. Add onion and cook until slightly brown, about 15 minutes. Add garlic, fresh ginger and tomato; cook another 5 minutes.
  7. . Add onion mixture to ingredients in blender. Add chicken broth, Bhakti chai concentrate and ¼ cup of the raisin-soaking liquid. Blend mixture until creamy; add salt to taste.
  8. Return blended mixture to same pan used to cook the onion over medium-low heat. Add dark chocolate; stir and heat until chocolate melted.
  9. Meanwhile, in a medium bowl, combine shredded chicken, roasted sweet potato and poblano, roasted corn, ½ cup pumpkin seeds and cilantro; toss until well mixed. Season with salt to taste. Divide salad among 5 plates and spoon hot mole sauce over salad. Top servings with a dollop of crème fraiche.

PER SERVING: 487 cal, 23g fat (8g mono, 6g poly, 9g sat), 22mg chol, 690mg sodium, 49carb, (10g fiber, 15g sugars), 18g protein

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