Chicken Mole with Chipotles

• 6 skinless boneless chicken thighs, each cut into 3 pieces
• 2 tablespoons ground cumin
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 2 14 1/2-ounce cans chili-style chunky tomatoes in juice
• 1 cup canned low-salt chicken broth
• 2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
• 1 ounce unsweetened chocolate, chopped

1. Coat chicken on all sides with cumin.
2. Sprinkle with salt and pepper.
3. Heat oil in heavy large pot over medium-high heat.
4. Add chicken; saute until browned on all sides, about 5 minutes.
5. Add onion and saute until beginning to brown, about 3 minutes.
6. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer.
7. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes.
8. Season with salt and pepper; serve.

chicken thighs, ground cumin, olive oil, onion, tomatoes, chicken broth, chilies, chocolate

Taken from www.epicurious.com/recipes/food/views/chicken-mole-with-chipotles-105994 (may not work)