Chicken with Quick Mole Sauce

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Chicken with Quick Mole Sauce

Ingredients:

  • 1¼ lbs. boneless, skinless chicken thighs, trimmed
  • ¼ tsp. salt, divided
  • ¼ tsp. freshly ground pepper
  • 2 Tbsp. canola oil, divided
  • 3 cloves garlic, minced
  • 1 Tbsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 8 oz. can tomato sauce
  • ½ cup reduced-sodium chicken broth
  • ¼ cup mini semisweet chocolate chips
  • 1 Tbsp. almond butter or natural peanut butter
  • 1 Tbsp. toasted sesame seeds

Directions:

  1. Season chicken with salt and pepper.
  2. Heat 1 tablespoon of 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.
  3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin and cinnamon to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and peanut butter; stir to combine. Bring to a simmer. Reduce heat to medium-low.
  4. Return chicken to the pan and turn to coat with sauce. Simmer until the chicken is cooked through, about 5 minutes more. Sprinkle with toasted sesame seeds and serve.

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