Recipe courtesy of Bobby Deen
Episode: Mexico in BK
Sweet Potato Chicken Mole
1 hr 45 min
40 min
6 servings
1 hr 45 min
40 min
6 servings


Oven-Roasted Chicken Thighs with Garlic and Orange:
  • 8 boneless, skinless chicken thighs (about 1 1/2 pounds)
  • 1/4 cup olive oil 
  • 1 teaspoon chili powder 
  • 3 cloves garlic, crushed to a paste 
  • 1 orange, zested and juiced 
Sweet Potato Mole:
  • 2 tablespoons almond butter
  • 1 tablespoon olive oil 
  • 1 tablespoon chili powder 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground cumin 
  • 3 small sweet potatoes, peeled and diced 
  • 2 cloves garlic, chopped 
  • 1/2 small red onion, diced 
  • 1/4 cup chopped bittersweet, no-sugar-added chocolate
  • 2 cups low-sodium vegetable broth 
  • Black beans, for serving
  • Steamed brown rice, for serving


For the chicken thighs: Preheat the oven to 425 degrees F.

Place the chicken thighs in an 8-by-8-inch baking dish. Whisk together the olive oil, chili powder, garlic, orange zest and orange juice in a small bowl. Pour this mixture over the chicken thighs and leave to marinate at room temperature for 20 minutes.

Transfer the baking dish to the oven and roast until the chicken is cooked through, about 20 minutes. You'll need four chicken thighs for the mole.

For the mole: Add the almond butter, olive oil, chili powder, cinnamon and cumin to a medium Dutch oven. Set over medium heat and stir well to integrate. Add the sweet potatoes, garlic and red onion and mix together to coat. Stir in the chocolate and cook until melted. Stir in the vegetable broth and 1 cup water and simmer until the sweet potatoes have softened, about 15 minutes. With an immersion blender, puree the mole sauce until smooth.

Shred the meat of four chicken thighs, add to the sauce and stir to combine.

Serve over black beans and brown rice.

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