chicken mole

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categories: [mexican] [poultry]

6 boneless skinless chicken breast halves
1/2 tsp salt, divided
cooking spray
1/4 cup chopped onion
1 tbs minced jalopeno pepper
2 garlic cloves, minced
1 tsp ground cinnamon
3/4 tsp chili powder
1/4 tsp ground cumin
1/8 tsp ground allspice
1/8 tsp ground cloves
3 tbsp blanched almonds, toasted
1 day-old corn tortilla, broken into pieces
1 8.5oz can whole tomatoes, not drained
dash BBQ smoked seasoning (e.g. liquid smoke)
3/4 oz sweet baking chocolate
1/4 cup water
1 tbsp sesame seeds, toasted
cilantro sprigs (optional)

sprinkle chicken with 1/4 tsp salt. coat skillet with cooking spray, heat medium-high. cook chicken, remove from pan. (variation: cook chicken on grill instead.)

cook onion, jalapeno, garlic until tender. add seasonings (cinnamon through cloves). cook 1 minute, set aside.

grind almonds, tortilla pieces in food processor. process onion mixture, remaining 1/4 tsp salt, tomatoes, and liquid smoke, until smooth. return mixture to skillet. add chocolate, cook over low heat until melts. add water, cook/stir until heated.

spoon sauce over chicken. sprinkle with sesame seeds. garnish with cilantro sprigs, if desired.

source: cooking light, october 1996, page 62