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. ---------------------------------------------------------------------------
Nutrition
Ingredients
