This mole chicken from Sandi Richard is made with chocolate, has a smoky flavour and is great served with a side of basmati rice.
1 tsp olive oil, extra-virgin
10-12 chicken thighs, boneless, skinless (1 3/4 lbs or 800 g)
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp cumin, ground
2-3 tsp fresh garlic (from a jar) (or use cloves)
1 tbsp peanut butter, light (or almond butter)
1 cup chunky salsa (mild, medium or hot)
1 cup chicken broth, reduced-sodium
3 tbsp chocolate syrup
1 1/2 cups basmati or white rice
3 cups water
1 lb or 450 g broccoli florets (2 heads)
1 cup water
1 tbsp sesame seeds, toasted (optional)
1. Heat oil in a large nonstick electric or stove-top fry pan at medium-high. Unroll chicken thighs and place smooth side down, swishing around in the hot oil. Sliver onion and add to pan as you cut. Sprinkle with spice and garlic. Turn the chicken over with a fork and brown other side. Soften peanut butter in a medium size bowl in the microwave for approx 15-20 seconds. Add salsa, broth and chocolate syrup. Stir to combine. Pour over chicken. Simmer at medium-low, occasionally spooning sauce over chicken to cover.
2. Combine rice and water in a large microwave safe pot with lid. Place a paper towel under the pot. Microwave at high 8 minutes, then medium 8 minutes.
3. While rice is cooking, trim broccoli then rinse in colander or steamer basket. Place water in the bottom of a stove-top pot and bring to a full boil with the broccoli in the basket above. Cover and set timer for 3 minutes, or microwave at high using a microwave-safe dish with cover for 3 minutes.
Serve mole chicken over hot rice.
421 calories per serving
Prep time: 15 minutes
Dinner is ready in 40 minutes
Courtesy Sandi Richard, Anyone Can Cook Dinner