Holy Chai Mole over Roasted Sweet Potato & Chicken Salad
  • 4 boneless, skinless chicken thighs
  • 1teaspoon cardamom
  • 1teaspoon coriander
  • 1teaspoon cinnamon
  • 1teaspoon ginger powder
  • 1teaspoon salt, divided
  • 1/4cup unsweetened Bhakti Chai concentrate
  • 3medium sweet potatoes, diced
  • 3 Poblano peppers, halved
  • 1tablespoon unrefined coconut oil, divided
  • 2ears corn, kernels cut off
  • 1/2cup pumpkin seeds
  • 1dried ancho chile
  • 1dried chipotle chile
  • 1/4cup raisins
  • 1/4cup dried cherries
  • 1cup boiling water
  • 1/2cup almonds, roughly chopped
  • 2tablespoons sesame seeds
  • 1/4cup pumpkin seeds
  • 2teaspoons cinnamon
  • 2teaspoons coriander
  • 1teaspoon ginger powder
  • 1teaspoon marsala
  • 1/2teaspoon salt
  • 1tablespoon unrefined coconut oil
  • 1large onion, medium dice
  • 3cloves garlic, sliced
  • 1/2inch piece fresh ginger, grated
  • 1 tomato, medium dice
  • 1/2cup low-sodium chicken broth
  • 3cups unsweetened Bhakti Chai concentrate
  • 1/4cup of soaking liquid for raisins and cherries
  • 2ounces dark chocolate
  • 1bunch fresh cilantro, roughly chopped
  • 1/4cup crème fraiche or sour cream for garnish/topping
  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.
Recipe Notes
Nutrition Facts
Holy Chai Mole over Roasted Sweet Potato & Chicken Salad
Amount Per Serving
Calories 487 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 22mg 7%
Sodium 690mg 29%
Total Carbohydrates 49g 16%
Dietary Fiber 10g 40%
Sugars 15g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

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