Categories: Poultry- Chicken

Ingredients

• 1 Tbsp. olive oil
• 1 large yellow onion, diced
• 1/2 cup unsalted, shelled almonds
• 4 cloves garlic
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 2 to 4 Thai red chiles 1/2 cup orange juice
• 1 1/2 cups chicken broth or stock
• 1 (6 oz.) can tomato paste
• 1 tsp. dried oregano
• 1 (2.7 oz.) disk Mexican chocolate (such as Taza)
• 1 Tbsp. vegetable or canola oil
• 2 lb. boneless, skinless chicken thighs
• kosher salt
• Cooked brown rice, to serve

Directions

1. In a large skillet over medium-high, heat the oil. Add the onion and saute for 3 minutes. Add the almonds, garlic, cumin, coriander and chiles, then cook, stirring often, for 6 minutes. Add the orange juice and thicken broth, then stir to deglaze the pan. Bring to a simmer, then stir in the tomato paste and oregano. Transfer the mixture to a blender, then add the chocolate. Blend until smooth, then set aside.
2. Return the skillet to medium-high and heat the oil. Season the chicken with salt, then add it to the skillet and cook for 3 minutes per side. Return the sauce to the skillet, stirring gently to cover the chicken. Return to a simmer, then reduce heat to maintain. Cover and cook for 5 minutes, or until the chicken reaches 165 degrees. Serve the chicken over rice, spooning mole sauce over the top.

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