• 1 1⁄2# or 24oz skinless chicken thighs (6)
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp canola oil
  • 3 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 8oz can tomato sauce
  • 1/2 cup reduced sodium chicken broth
  • 1/4 cup semi-sweet chocolate chips
  • 1 Tbsp natural almond or peanut butter
  • 1/2 Tbsp toasted sesame seeds


Season chicken thighs with 1/8tsp salt and all of pepper. Heat oil in large nonstick skillet over medium- high heat. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to plate. Chicken does not need to be fully cooked at this point.
Reduce heat to medium. Add garlic, 1/8tsp salt and the rest of the spices. Cook about 30 seconds or until fragrant. Add in tomato sauce, chicken broth, chocolate chips, and almond butter. Stir to combine. Bring to simmer. Reduce heat to medium low. Return chicken and any juices to pan and coat with sauce. Simmer until chicken is cooked through, about 5 minutes (or until internal temperature of 165 degrees). Serve sprinkled with sesame seeds.

Makes 6 servings
Serving Size: 1 chicken thigh with about 1/4c mole sauce


Calories 212
Fat 9.8g
Saturated Fat 2.1g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 3.7g
Cholesterol 99mg
Sodium 525mg
Potassium 145mg
Carbohydrate 7.4g
Fiber 1.5g
Sugar 4.2g
Protein 23g

Modified from