Chicken With Tomato Chocolate Sauce - Mole Style - cooking recipe

Ingredients

2 chicken breasts
1/2 tablespoon coconut oil
1 tablespoon tomato paste
1/2 tablespoon harissa
1/8 cup tomato ketchup
1 tablespoon almond butter
1/2 ounce unsweetened chocolate
1 teaspoon honey
1/2 teaspoon cinnamon
1 dash allspice
1 garlic clove
3/4 cup water
salt, to taste
pepper, to taste

Preparation

In a non-stick skillet heat coconut oil. Fry chicken breasts until nicely browned, about 2 minutes per side. Season with salt and pepper to taste.
Add 1 teaspoon honey to the skillett, fry meat for 30 additional seconds per side.
Remove from skillet.
Saute minced garlic for 30-60 seconds.
Deglaze skillett with 1/4 cup water, add tomato paste, harissa, ketchup and remaining water, add cinnamon and allspice.
Stir in almond butter and chocolate, stir until smooth. Add more water, if too thick.
Return chicken breasts into skillet, with any juices that may have gathered on the plate.
Cover skillett and simmer on low heat for about 5 minutes or until chicken breasts are done.
Serve with rice and salad.