Ingredients
- ½ ounce vegetable oil
- ounces onion, chopped
- 1 medium chopped clove garlic
- ½ teaspoon kosher salt
- ½ teaspoon cayenne
- ½ teaspoon pepper
- ½ teaspoon of cinnamon
- 1 teaspoon of New Mexico chile powder
- ½ ounce sesame seeds, toasted
- ¼ teaspoon anise seeds
- ounces toasted almonds, sliced
- ounces tomato purée
- ounces chicken broth, low-sodium
- 1½ ounces chocolate chips, semisweet
- 32 ounces skinless and boneless chicken thighs
- 1 minced serrano chile
- ounces cilantro leaves
- 1 lime cut in wedges
How to Make It
- Preheat grill to high.
- Heat oil in a large pan on medium heat and sauté onion and garlic in the oil for 3 minutes until tender. Add spices, sesame seeds and almonds and cook and stir for 1 minute until fragrant. Stir in pureed tomato, chicken broth and chocolate chips.
- Reduce heat and simmer mixture on low for 10 minutes, stirring often. Transfer to a blender with 4 ounces of water until smooth. If the sauce is too thin, then add some flour.
- Toss chicken in a bowl with 8 ounces of mole sauce until coated.
- Place coated chicken on the grill and cook for 4 minutes per side until browned evenly.
- Serve chicken with remaining mole sauce and top with Serrano chile, cilantro leaves and lime.
