You may not accept that you can lose weight while on a diet which includes chicken in oaxacan black mole but it is feasible. It is pivotal to not eat chicken in oaxacan black mole or other high calorie poultry every day but in moderation.

As an example, I allow myself high calorie food once per week. I eat a low calorie diet for 6 days of the week, say 1500 to 2000 calories each day, and then one day, I eat anything – within reason of course.

I have been eating this way for the last 4 weeks and it has enabled me to lose 5 kilos. I have not increased my exercise routine or taken any supplements or diet food. I have simply been aware of what I eat on most days and then eat whatever I like one day per week.

On my one free day per week, I tend to eat southwestern food. I never believed I could lose 5 kilos while eating southwestern meals but am very pleased to see it can work. If you want to try some southwestern food, I suggest you make chicken in oaxacan black mole which is one of my most admired southwestern recipes.

Chicken in Oaxacan Black Mole (Pollo en Mole Negro)

3 small dried pasilla chiles
3 small dried mulatto chiles
1 1/2 cups boiling water
1/4 cup sesame seeds
3 whole cloves
1 (1-inch) piece stick cinnamon
1/4 teaspoon whole coriander seeds
1/8 teaspoon whole aniseed
1/4 cup lard or vegetable oil
1/4 cup whole unblanched almonds
1/4 cup raisins
6 whole chicken legs, with thighs attached
1/4 teaspoon salt
1/2 cup coarsely chopped white onion
2 cloves garlic
1 tablespoon tomato paste
1 1/2 ounces Mexican chocolate, coarsely grated
1 cup chicken stock or broth

Toast, seed, de-vein and rinse pasilla and mulatto chiles. Place in medium bowl with boiling water; let stand 1 hour.

Toast sesame seeds in dry heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Remove from skillet.

Combine cloves, cinnamon stick, coriander seeds and aniseeds in skillet; toast over medium heat, stirring frequently, until they start to change color and become fragrant, 20 to 30 seconds. Remove from skillet.

Heat lard in 12-inch skillet over medium heat until hot. Add almonds; cook and stir until brown, 2 to 3 minutes. Remove with slotted spoon; drain on paper toweling. Add raisins; cook and stir until puffed, about 30 seconds. Remove with slotted spoon.

Sprinkle chicken with salt. Cook in lard over medium heat until brown, about 5 minutes per side; remove to plate. Remove all but 2 tablespoons lard from skillet.

Process raisins in blender until finely ground. Coarsely chop almonds; add to blender and process until finely ground. Add onion and garlic to blender; process until finely ground.

Process 2 tablespoons sesame seeds by pulsing in electric spice grinder to fine powder; add to blender. Process clove mixture in grinder to fine powder; add to blender. Add chiles, 1/3 cup of the soaking water and the tomato paste to blender; process until smooth. If mixture is too thick, add just as much remaining soaking water, 1 teaspoon at a time, needed to release blender blades.

Heat the lard in skillet over medium heat until hot; reduce heat to medium-low. Add chile mixture; cook, stirring constantly, 5 minutes. Add chocolate; cook and stir until melted, about 2 minutes. Gradually stir in stock; cook, stirring frequently, 5 minute.

Add chicken to skillet; reduce heat to low. Simmer, covered, turning occasionally, until tender, about 45 minutes.

Place chicken on serving plates; top with sauce and remaining sesame seeds. Garnish with tomato wedges and cilantro sprigs.

You can vary the recipe to make it quite a bit healthier or with not so many calories as this can help you to lose 5 kilos quickly. It did work for me and could assist you to lose weight too.