Easy Puebla-Style Chicken Mole

• 1 teaspoon olive oil
• 1 cup thinly sliced onion
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
• 2 garlic cloves, thinly sliced
• 3 cups fat-free, less-sodium chicken broth
• 1 1/3 cups coarsely chopped tomato (about 1 medium)
• 1/4 cup golden raisins
• 3 tablespoons sliced almonds, toasted
• 3 (1/2 x 2-inch) orange rind strips
• 3/4 pound skinless, boneless chicken breast halves
• 3/4 pound skinless, boneless chicken thighs
• 1/2 ounce unsweetened chocolate
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.
2. Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.

olive oil, onion, ground cumin, ground coriander, ground cinnamon, chiles, garlic, chicken broth, tomato, golden raisins, almonds, orange rind strips, skinless, skinless, chocolate, salt, black pepper

Taken from www.myrecipes.com/recipe/easy-puebla-style-chicken-mole (may not work)