Quick Chicken Mole’

• 1 tbsp. vegetable oil
• 1/2 cup chopped onion
• 1 medium garlic clove,
• chopped
• 1 tsp. New Mexico chili
• powder* (optional)
• 1/2 tsp. each pepper, kosher
• salt, cayenne, and
• cinnamon
• 1/4 tsp. anise seeds
• 1 tbsp. toasted sesame seeds
• 1/4 cup toasted sliced
• almonds
• 1/2 cup each tomato puree
• and reduced-sodium
• chicken broth
• 3 tbsp. semisweet chocolate
• chips
• 2 lbs. boned, skinned
• chicken thighs
• 1/2 to 1 Serrano chili, minced
• 1/2 cup cilantro leaves
• Lime wedges

1. 1. Heat a grill to high (45O" to 55O'). Meanwhile, heat oil
2. in a medium saucepan over medium heat. Add onion
3. and garlic and cook until softened, about 3 minutes.
4. Stir in spices, sesame seeds, and almonds and cook,
5. stirring, until fragrant, about 1 minute. Stir in tomato
6. puree, broth, and chocolate chips.
7. 2. Reduce heat to low and simmer, stirring often, until
8. flavors develop and sauce thickens and darkens slightly,
9. about 10 minutes. Puree in a blender with 1/2 cup water
10. until smooth, about 30 seconds.
11. 3. Pour 1 cup mole sauce over chicken in a medium bowl
12. and toss to coat.
13. 4. Grill chicken, turning once, until browned, about
14. B minutes. Set chicken on a serving plate and sprinkle
15. with minced chili and cilantro leaves. Serve with
16. remaining mole sauce and lime wedges.
17. * Fruity, mild New Mexico chili powder is attainable at well'
18. stocked grocery stores and Latino markets, but if you can't
19. .find it, you can leave it out and still have a flavorful dish.
20. PER SERVING 226 Col., 44% (99 Col.) from fot; 24 g proiein; 1 1 g fot
21. (2.5 g sot.);8.1 g carbo (1.8 g fiber);318 mg sodium;92 mg chol. GF/IC/LS

vegetable oil, onion, garlic, new mexico, each pepper, salt, cinnamon, ubc, sesame seeds, ubc, almonds, tomato puree, chicken broth, semisweet chocolate, chips, chicken thighs, serrano chili, cilantro leaves, wedges

Taken from www.epicurious.com/recipes/member/views/quick-chicken-mole-52737901 (may not work)