the fasted ever mole with grilled chicken thighs

Grilled Chicken Mole

Slightly adapted from Sunset Magazine

For the mole:

olive oil

1/2 c onion, chopped

1 clove of garlic, chopped

2 t chili powder (I like smokey chipotle)

1/2 t kosher salt

1/2 t cinnamon

1/4 t anise seeds

1 t toasted sesame seeds 

1/4 sliced almonds

1/2 c crushed fire roasted tomatoes

1/2 c chicken broth

4 t dark chocolate, chopped 

Heat the oil in a cast iron or heavy bottomed skillet to about medium. Saute the onion, garlic for a few minutes.

Add the spices, seeds, and nuts and cook for about a minute more.  Add the tomatoes, chocolate, and broth, turn down the heat and let the flavors come together for about 10 minutes.

Let cool for about 5 minutes and carefully pour the mixture into a high-speed blender.  Add about 1/2 c of water or chicken broth and process until smooth.  Adjust for salt and pepper.

For the chicken:

2 lb boneless, skinless thighs

cilantro

scallions

limes

Cover the chicken with about 1 c of the mole for 1/2 hr.  Grill the chicken, garnish with cilantro, scallions, and lime wedges. Serve with remaining sauce.