recipe

Chicken Mole Stuffed Sweet Potatoes

Name: Chicken Mole Stuffed Sweet Potatoes
Ingredients: Skinless Chicken Breast, Chicken Stock, Tomatoes, Onion, Adobo Sauce, Garlic, Sesame Seeds, Almonds, Raisins, Dark Chocolate, Apple Cider Vinegar, Honey, Oregano, Cumin, Nutmeg, Cinnamon, Salt, pepper, Sweet Potatoes, Oil, Avocado, Sour Cream, Cilantro, Lime

These chicken mole stuffed sweet potatoes are sure to leave you satisfied. Bringing together the perfect balance of sweet and savory.

Prep Time 20 mins

Cook Time 240 mins

servings 4

Ingredients

FOR THE CHICKEN
1.5 lbs Foster Farms Simply Raised® Free Range Boneless Skinless Chicken Breast Fillets (~2 - 3 breasts)
1/2 cup chicken stock
15-oz can whole tomatoes
1/2 white onion, chopped
1 - 2 chipotle chilles in adobo sauce (depending on your heat preference)
2 cloves garlic, minced
1 tablespoon sesame seeds
1/4 cup almonds, toasted
¼ cup raisins
3.5 oz dark chocolate (80% or darker)
1 ½ tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon oregano
2 teaspoons cumin
1 teaspoon cinnamon
½ teaspoon nutmeg
Kosher salt and pepper to taste
SWEET POTATOES
Sweet Potatoes
Cooking oil
Sliced Avocado
Sour Cream
Cilantro
Lime

Directions

1. Season the boneless skinless chicken breasts with Kosher salt and pepper and place in a 3 - 4-qt slow cooker.

2. Combine all of the mole sauce ingredients in a high speed blender and puree until smooth. Pour the mole sauce over the chicken breasts and cook on LOW for 4 hours, until the chicken is fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165 degrees fahrenheit.

3. When the chicken has an hour left to cook, preheat the oven to 425 degrees fahrenheit and prepare the sweet potatoes by poking several holes into the skin with a fork. Place the sweet potatoes on a baking sheet and brush them lightly with cooking oil. Bake for 55 minutes or until they are fork tender.

4. When the chicken is cooked through and the sweet potatoes are ready, make a cut along the length of each potato and squeeze the ends together to create a little pocket in the middle.

5. Using 2 forks, shred the cooked chicken and mound it onto the center of the sweet potato. Drizzle extra mole sauce over the top and garnish with sliced avocado, a dollop of sour cream and fresh chopped cilantro. Serve with lime wedges and enjoy!