Chicken with Quick Mole Sauce

Chicken with Quick Mole Sauce

Ingredients:

• 1¼ lbs. boneless, skinless chicken thighs, trimmed
• ¼ tsp. salt, divided
• ¼ tsp. freshly ground pepper
• 2 Tbsp. canola oil, divided
• 3 cloves garlic, minced
• 1 Tbsp. chili powder
• ½ tsp. ground cumin
• ½ tsp. ground cinnamon
• 8 oz. can tomato sauce
• ½ cup reduced-sodium chicken broth
• ¼ cup mini semisweet chocolate chips
• 1 Tbsp. almond butter or natural peanut butter
• 1 Tbsp. toasted sesame seeds

Directions:

1. Season chicken with salt and pepper.
2. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin and cinnamon to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and peanut butter; stir to combine. Bring to a simmer. Reduce heat to medium-low.
4. Return chicken to the pan and turn to coat with sauce. Simmer until the chicken is cooked through, about 5 minutes more. Sprinkle with toasted sesame seeds and serve.