Chocolate Chicken Mole



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


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.

Recipe courtesy of The Butcher Shoppe.