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1
*NOTE: Original recipe specified Smokehouse brand almonds.
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Preheat oven to BROIL.
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Peel the onion and cut in half from tip to root.
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Broil for about 10 minutes or until lightly charred on all sides.
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Watch broiling process carefully!
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Set onion aside to cool slightly then chop coarsely.
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Roast the almonds and set aside to cool slightly.
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Place 1 tablespoon of whole almonds aside and grind the rest in a food processor until very fine.
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Add the liquid smoke, onion, tomatoes, jalapeno, lime juice, cocoa, chili powder and cinnamon.
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Process the mixture to a smooth sauce.
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If the appliance is laboring at all, add 1-2 tablespoons broth or stock to aid in blending.
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Set aside 1/2 cup of the sauce and leave the remainder in the food processor.
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13
Lightly oil a baking sheet and add the chicken breasts.
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14
Use a pastry brush to spread 1/2 cup reserved sauce onto the chicken breasts.
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Season with salt and pepper.
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Bake for about 40-45 minutes or until the chicken is no longer pink on the inside and the meat is browned evenly.
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In the meantime, in a small sauce over medium heat, lightly saute the garlic in a little bit of grapeseed oil just until softened.
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Add the reserved sauce from the food processor.
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Heat through.
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Once the sauce is heated through, reduce the temperature to low, cover and simmer about 20 minutes.
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Keep warm until ready to serve.
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Transfer the chicken to a platter, sprinkle with paprika, and garnish with remaining ingredients.
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Serve the cooked sauce on the side.
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If the sauce is too thick to your liking, thin with a little broth or water.
