Ingredients

1 tbsp. vegetable oil

½ cup chopped onion

1 medium garlic clove,

chopped

1 tsp. New Mexico chili

powder* (optional)

½ tsp. each pepper, kosher

salt, cayenne, and

cinnamon

¼ tsp. anise seeds

1 tbsp. toasted sesame seeds

¼ cup toasted sliced

almonds

½ cup each tomato puree

and reduced-sodium

chicken broth

3 tbsp. semisweet chocolate

chips

2 lbs. boned, skinned

chicken thighs

½ to 1 Serrano chili, minced

½ cup cilantro leaves

Lime wedges

Preparation

  1. Heat a grill to high (45O" to 55O’). Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in spices, sesame seeds, and almonds and cook, stirring, until fragrant, about 1 minute. Stir in tomato puree, broth, and chocolate chips.
  2. Reduce heat to low and simmer, stirring often, until flavors develop and sauce thickens and darkens slightly, about 10 minutes. Puree in a blender with ½ cup water until smooth, about 30 seconds.
  3. Pour 1 cup mole sauce over chicken in a medium bowl and toss to coat.
  4. Grill chicken, turning once, until browned, about B minutes. Set chicken on a serving plate and sprinkle with minced chili and cilantro leaves. Serve with remaining mole sauce and lime wedges.
  • Fruity, mild New Mexico chili powder is attainable at well’ stocked grocery stores and Latino markets, but if you can’t .find it, you can leave it out and still have a flavorful dish.

PER SERVING 226 Col., 44% (99 Col.) from fot; 24 g proiein; 1 1 g fot (2.5 g sot.);8.1 g carbo (1.8 g fiber);318 mg sodium;92 mg chol. GF/IC/LS