Ingredients:

1 T. olive oil
1 c. thinly sliced onion
1 t. ground cumin
1 t. ground coriander
1/2 t. ground cinnamon
2 pasilla chili peppers, thinly sliced (may sub 1 jalapeno pepper)
4 garlic cloves, finely chopped
3 c. low sodium chicken broth
2 medium sized tomatoes, chopped
1/4 c. raisins (preferably golden)
3 T. sliced almonds, toasted
1 T. orange zest
1/4 c. orange juice
1 1/2 lbs. skinless, boneless chicken
1  oz. semi-sweet or bittersweet chocolate
1/4 t. salt
1/4 t. black pepper

Directions:

Heat oil in large sauce pan over medium-high heat. Add onion and cook 5 minutes or until tender. Combine cumin, coriander and cinnamon in a small bowl. Sprinkle over onion in pan. Cook 1 minute. Add chilis and garlic to pan and cook 2 minutes or until softened. Add chicken broth and next 5 ingredients (through orange juice) to pan and bring to a boil. Add chicken to pan, reduce heat and simmer 10 minutes or until chicken is done. Remove chicken from pan and put aside.

Add chocolate to sauce in pan; stir until melted and smooth. Reduce over medium heat for 10 minutes. Add salt and pepper and remove from heat. Pour sauce over chicken after chicken is plated. For a traditional meal, serve with yellow rice and black beans. 

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