Makes 6 servings (1 serving:1/6 chicken with sauce)
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
How to Make It
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.
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.
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