Slow-Cooker Sweet Potato Chocolate Mole Soup

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 3 garlic cloves, minced
• 2 tablespoons tequila, optional
• 1 carton (32 ounces) reduced-sodium vegetable broth
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 4 medium sweet potatoes, peeled and cubed
• 2 ounces bittersweet chocolate, finely chopped
• Optional: Cubed avocado, Cotija cheese, chopped red onion, corn and cilantro leaves

Directions

1. In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly.
2. Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with toppings as desired.

From: https://www.tasteofhome.com/recipes/slow-cooker-sweet-potato-chocolate-mole-soup/

Chicken Satay with Peanut Sauce

Ingredients
Chicken

• ⅓ cup full-fat coconut milk
• 4 cloves garlic, minced
• 1 tablespoon turmeric
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• ½ teaspoon kosher salt
• 2 pounds boneless, skinless chicken tenders
• 18 metal or bamboo skewers
• ¼ cup crushed peanuts, for serving

Peanut Sauce

• 1 (13.5-ounce) can full-fat coconut milk
• 1 to 2 tablespoons Thai red curry paste (add more if you want it spicy)
• ¾ cup unsweetened creamy peanut butter (we like natural style)
• ½ tablespoon kosher salt
• 1/2 cup sugar (was 3/4; need less)
• 2 tablespoons apple cider or white vinegar

Method

1. Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
2. Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
3. Meanwhile, make the peanut sauce. To a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
4. Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
5. Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.

From: https://themodernproper.com/chicken-satay-with-peanut-sauce

Thai Chicken Pizza

Ingredients

• 1 store bought or home made pizza dough (1 lb)
• 3 cups chicken, cooked, shredded
• 1 cup Thai peanut sauce
• 4 tbsp hoisin sauce
• 2 cups pepper jack cheese, grated
• green onions
• 1/4 cup shredded carrots (or mung bean sprouts)
• 1/4 cup cilantro, roughly chopped
• 1/4 cup dry roasted peanuts, roughly chopped
• red pepper flakes (optional)

Method

1. Preheat oven to 500°F.
2. In a medium sized bowl toss together chicken and peanut sauce until chicken is completely coated.
3. Divide and spread equal amounts of hoisin sauce on prepared pizza dough. Repeat with chicken, pepper jack cheese and red onions.
4. Place the prepared pizzas in preheated oven on either a baking sheet or (our preference) a pizza stone. Bake in oven for 12-14 minutes until edges and bottom of pizza are golden brown.
5. Top with bean sprouts, cilantro and dry roasted peanuts. Slice, serve and enjoy!

Use Peanut sauce from Chicken Satay with Peanut Sauce recipe

Based on: https://themodernproper.com/thai-chicken-pizza

Green Chicken Enchiladas

Ingredients

• 4 cups cooked, shredded chicken (about 3 breasts)
• 2 tbsp taco seasoning
• 3 cups mozzarella, shredded
• 3 cups Monterey Jack or Pepper Jack, shredded
• 1 cup sour cream
• 10 corn tortillas
• 1 (28 oz) can green enchilada sauce

Method

1. Preheat oven to 375°F.
2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
3. Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
4. In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. arrange (see side down) in a 9X13 baking dish and repeat with remaining tortillas.
5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
6. Bake for 25 minutes, until cheese is bubbling.

Top with Verde Sauce

Based on: https://themodernproper.com/green-chicken-enchiladas