Holy Mole

Okay, first of all, I promise never to pull a title like that again.

Chicken Mole (original courtesy of epicurious)

6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin
1 tablespoon olive oil
1 large onion, thinly sliced (preferably sweet because, come on, is that ever wrong?)
2 14.5 oz cans diced tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
(or if you're not a wimp, 3-4 minced chipotles)
1 ounce unsweetened chocolate, chopped
pinch of sugar

Coat chicken on all sides with cumin. Sprinkle with salt and pepper.

Heat oil in heavy large pot (cast iron is best) over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer.

Reduce heat to medium-low, stir in sugar, and simmer uncovered until chicken is cooked through and sauce thickens slightly, about 20-30 minutes. Season with salt and pepper; serve. (Makes 4-6 servings).

Perfect over yellow rice. Dress your favorite raw veggies in a chili lime vinaigrette (1/4 cp red wine vinager, 3/4 cp olive oil, 1-2 tbsp chili powder, juice of one lime, salt and pepper) for a nice side.