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Chicken with Quick Mole Sauce

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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

    • 1¼ pounds boneless, skinless chicken thighs, trimmed
    • ¼ teaspoon salt, divided
    • ¼ teaspoon freshly ground pepper
    • 2 tablespoons canola oil, 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

  • 1 Season chicken with ⅛ teaspoon salt and 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.
  • 2 Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining ⅛ teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and 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 sesame seeds.
  • Note: Look for toasted sesame seeds at the supermarket near other Asian ingredients. Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
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