Chicken and Zucchini Mole

• 1 small onion
• 3 clove garlic
• 1 oz. dried guajillo or pasilla chiles
• 3 tbsp. roasted almonds
• 1 can fire-roasted tomatoes
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cinnamon
• 13 corn tortillas
• 1 c. lower-sodium chicken broth
• 1 tbsp. vegetable oil
• 1 lb. zucchini
• 1 lb. boneless, skinless chicken breasts
• 1 oz. semisweet chocolate
• 1/2 tsp. salt
• 3 green onions

1. In blender, puree onion, garlic, chiles, almonds, tomatoes, oregano, cinnamon, 1 tortilla, and 1/2 cup broth 2 minutes or until completely smooth.
2. In 12-inch skillet, heat oil on medium-high until hot.
3. Add blended chile mixture and cook 4 minutes, stirring constantly.
4. Reduce heat to medium and cook 8 minutes longer or until brick red and the consistency of tomato paste, stirring frequently.
5. Stir in remaining 1/2 cup broth and heat to simmering.
6. Add zucchini and chicken; simmer 5 minutes or until vegetables are tender and meat just loses its pink color, stirring occasionally.
7. Stir in chocolate and salt until chocolate melts.
8. Wrap remaining 12 corn tortillas in damp paper towels; microwave on High 45 seconds or until warm and pliable.
9. Transfer mole to serving bowl; garnish with green onions.
10. Serve with tortillas.

onion, clove garlic, dried guajillo, almonds, tomatoes, oregano, ground cinnamon, corn tortillas, lower, vegetable oil, zucchini, chicken breasts, semisweet chocolate, salt, green onions

Taken from www.delish.com/recipefinder/chicken-zucchini-mole-recipe-ghk0910 (may not work)