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“Kid friendly recipe from Womans Day magazine. The mix of spices and almond butter makes this rich and mildly spicy.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven over medium-high heat, combine the oil, onion, garlic, cocoa powder, cinnamon, red pepper flakes, cloves and black pepper. Saute for 5 minutes.
  2. Add the almond butter and mix until it melts into the other ingredients.
  3. Add the tomatoes, broth, salt, and bread, and bring to a simmer.
  4. Add the chicken and return to a simmer.
  5. Cover the pot and cook for 12 to 15 minutes, or until the chicken is cooked through.
  6. Serve with rice.

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