What does the term "mole" mean?

The loose translation of the word mole is "sauce".

Are there different types of moles?

Yes! So much so, that there actually isn't really just one authentic recipe. Mole can vary from yellow, brown, red, or even black in colour, depending on the ingredients used.

What are the most common ingredients in a mole sauce?

Despite the diversity of moles that exist, most moles include nuts or seeds, chili peppers, and dried spices.

How long do you cook chicken thigh meat in the oven?

Depending on the thickness of your chicken thighs, it can take anywhere from 25-35 minutes for boneless chicken thighs to be fully cooked.

What temperature is fully cooked chicken thigh meat?

The chicken thigh meat needs to reach an internal temperature of 170 degrees F. However, since we are allowing the chicken to rest for 10 minutes before serving, you can remove the chicken from the oven at 165 degrees F. The chicken will continue to bake out of the oven and will rise by 5 degrees after the 10 minutes.

Can I freeze the mole sauce?

Yes! This recipe makes too much mole sauce for just one keto chicken dinner so save any leftover sauce and freeze it for up to 3 months.

The BEST Keto Baked Chicken Mole Recipe

Ingredients

Units Scale

2 dried ancho chiles, stemmed, seeded and torn into 1/2-inch pieces (about 1/2 cup)
1 chipotle pepper with adobo sauce (about 1 tbsp)
3 tablespoons vegetable oil
1 onion, finely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 oz sugar-free chocolate
2 garlic cloves, minced
2 cups chicken broth
14.5 oz canned diced tomatoes
1/4 cup almond or sunflower seed butter
2 tablespoons sesame seeds, toasted (plus more for garnish, if desired)
2- 2.5 lbs boneless, skinless chicken thigh meat
salt and sweetener to taste

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Instructions

Toast the ancho peppers in a 12-inch skillet over medium heat, stirring frequently, until fragrant, 2-6 minutes. Transfer the peppers to a plate. Add oil and onion to a now-empty skillet and cook over medium-high heat until softened 5 to 7 minutes.
Stir in the cinnamon, cloves, chocolate, and toasted chiles and cook until chocolate is melted and bubbly, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, almond or sunflower butter, toasted dried ancho chiles, chipotle pepper and sesame seeds and bring to simmer. Reduce heat to medium and simmer gently, stirring occasionally, until slightly thickened and measures about 3 1/2 cups, about 10 minutes.
Transfer mixture to blender and process until smooth, about 20 seconds. Season with salt, pepper, and sweetener to taste.
Adjust the oven rack to the middle position and heat the oven to 400 degrees. Pat chicken dry with paper towels and season with salt and pepper. Arrange chicken in a single layer in a shallow baking dish and cover with some of the mole sauce, turning to coat the chicken evenly (you will most likely not need all the mole sauce so freeze it for another day!). Bake, uncovered, until chicken thighs register 165-170 degrees F, about 25-35 minutes, depending on the thickness of your meat.
Remove chicken from the oven, tent it with aluminum foil, and let rest for 10 minutes. Take some of the sauce and drizzle it over the chicken before sprinkling with extra sesame seeds before serving.

Notes

make sure to taste the sauce after it has been pureed and add additional salt, pepper and sweetener. My favourite variation adds all 3 plus a little extra unsweetened cocoa powder and apple cider vinegar!
you will most likely end up with leftover sauce that can be frozen for up to 3 months.
the sauce can be refrigerated for up to 3 days; loosen with water as needed before continuing.

Author: Cat
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Meals
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Nutrition

Serving Size: 1 serving with sauce
Calories: 275
Sugar: 3
Fat: 16
Carbohydrates: 9
Fiber: 4
Protein: 24