I am so excited to feature a recipe from Arsy Vartanian of Rubies and Radishes latest cookbook, The Paleo Foodie. The pages of this book are filled with creative recipes and unique combinations of ingredients. The Paleo Foodie has many ethnic recipes, especially concentrating on Middle Eastern and Mediterranean foods. I always want to branch out and cook ethnic foods, but am sometimes overwhelmed by the different spices or how to combine flavors. The Paleo Foodie allows you to cook and be creative, but at the same time, the ingredients and recipes are outlined in such a simple and clear way it is easy to follow along!
Arsy’s approach to nutrition and healthy eating is simply refreshing and joyful! You can tell from the recipes that she loves to cook and her cheerful kitchen approach translates across these pages and into the comforts of your own kitchen. All of her recipes on her blog and in her two cookbooks are written and made with love—lots of love and fun times in the kitchen is the key to any recipe!
So, I made Arsy’s chocolate chicken mole! Because as soon as I saw the words chocolate next to a dinner recipe, I knew I had to make it. (Who doesn’t want to eat chocolate for dinner after all!?) If you want to learn how to simply make gourmet dishes such as Indian tandoori chicken, Jamaican jerk pork, or persian meatballs, this book is for you!
Arsy was generous to giveaway a copy of her newest cookbook on my website. All you have to do to enter is follow Caroline of Colorful Eats on Instagram and Arsy of Rubies and Radishes as well. Leave me a comment saying you have done both and I will randomly select a winner. (Giveaway closes Sunday, March 30 at 3pm PST.)
GIVEAWAY IS CLOSED AND A RANDOM WINNER WAS SELECTED. THANK YOU FOR PARTICIPATING!
Thank you Arsy and enjoy this delicious recipe!!
Slow Cooker Chocolate Chicken Mole
A grain free, gluten free, paleo smoky chicken mole recipe from Arsy’s cookbook The Paleo Foodie.
- 2 lbs chicken pieces (breasts and legs work well), bone in, skins removed
- salt and pepper
- 2 tbsp ghee
- 1 medium onion, chopped
- 4 cloves garlic, crushed or minced
- 6-7 whole tomatoes, peeled, seeded and chopped
- 5 dried New Mexico chili peppers, rehydrated and chopped
- 1/4 cup almond butter
- 2 1/2 oz dark chocolate (70%) or above
- 1 tsp sea salt
- 1 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp guajillo chili powder
- avocado, cilantro and jalapeño, all chopped (garnish)
- 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 all sides. This may need to be done in batches. Move chicken to the slow cooker.
- Add onion to the same pan and saute until translucent. Add garlic and sauté for 1 to 2 minutes, until fragrant. Transfer 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 pulls apart easily. If you are home when making this dish, life the lid once and give a stir to make sure all the ingredients are well combined. Remove the chicken bones. Top mold with avocado, cilantro and jalepeno and serve!
- Truth be told, I don’t own a slow cooker. So I adapted her recipe by cooking this in the oven. Cook in oven at 225 degrees F for 4 1/2-5 hours. Make sure the chicken is completely covered in the sauce for most tender and flavorful results.
- I served this with roasted sweet potato rounds and fresh chopped cilantro.