If you have any sauce left, use it on chicken, pork, or beef the next day. Delicious! Barb L.
Serves: 4-8 (1-2 chicken thighs, depending on your appetite!)
1/3 cup Brazil nuts
1 garlic clove, coarsely chopped
1 (14.5 oz) can diced tomatoes
½-1 tsp Flying Olive Baklouti Green Chili (spicy!) or Garlic Extra Virgin Olive Oil
1 small red onion, coarsely chopped
2 tsp chili powder, regular or spicy, your choice
1 tsp ground coriander
½ tsp salt
Pinch of freshly ground black pepper
2 tsp Flying Olive Garlic or EVOO of Choice
8 skinless chicken thighs, trimmed of fat
¼ cup chicken broth, reduced salt, or water
1 oz semi-sweet chocolate, finely chopped
2 tsp Flying Olive Dark Chocolate or Espresso Balsamic Vinegar
½ cup loosely packed fresh cilantro leaves
Combine the Brazil nuts and garlic in a food processor and process until nuts are finely ground. Add the tomatoes, Flying Olive Baklouti Green Chili EVOO, onion, chili powder, coriander, salt and pepper. Pulse until smooth.
Add the 2 tsp of Flying Olive EVOO of Choice to a large Dutch oven over medium heat. When the oil beings to shimmer, add the chicken and brown each side, about 10 minutes. Remove from the Dutch oven and set aside.
Add the tomato mixture and broth to the pot. Cook, stirring, about 5 minutes. Add the chocolate and Dark Chocolate or Espresso Balsamic Vinegar, stirring frequently until the chocolate has melted, about 2-3 minutes.
Return the chicken to the pot. Simmer, covered, stirring occasionally, until chicken is cooked through, about 30 minutes. Spoon the mole sauce evenly onto plates, top with the chicken, and sprinkle with cilantro.
Inspired by a recipe in Weight Watchers's One Pot Cookbook, John Wiley & Sons, Inc., 2012.
Submitted by Barb L.