chicken with quick mole sauce

Chicken

Chicken with Quick Mole Sauce

Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare. This quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.

Ingredients

1 ¼ pounds boneless, skinless chicken thighs, trimmed
¼ teaspoon salt, divided
¼ teaspoon freshly ground pepper
2 tablespoons neutral oil, such as canola or avocado, divided
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 8-ounce can tomato sauce
½ cup reduced-sodium chicken broth
¼ cup mini semisweet chocolate chips
1 tablespoon almond butter or natural peanut butter
1 tablespoon toasted sesame seeds (see note)

Directions

Season 1 1/4 pounds chicken with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil, 3 garlic cloves, 1 tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add 8 ounces tomato sauce, 1/2 cup broth, 1/4 cup chocolate chips and 1 tablespoon almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with 1 tablespoon sesame seeds.