I've made mole once before for an aphrodisiac themed dinner my supper club in San Francisco had. Chocolate & a little spice, seemed to fit the bill. Bon Appétit calls this a streamlined version of mole.
6 boneless skinless chicken thighs, each cut into 3 pieces
2 T ground cumin
1 T olive oil
1 large onion, thinly sliced
2 14 1/4 oz cans chili-style chunky tomatoes in juice
1 c canned chicken broth
2 T minced canned chipolte chiles plus 1 T adobo sauce
1 oz unsweetened chocolate, chopped
Coat chicken on all sides with cumin, Sprinkle with salt & pepper.
Heat oil in large heavy pot over med-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion & sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, chipolte chilies, adobo sauce & chocolate & bring to a simmer. Reduce heat to med-low & simmer until chicken is cooked through & sauce slightly thickens, about 20 minutes. Season with salt & pepper. Serve over rice.
Makes 4 servings.
As I've mentioned before I am a wimp about hot foods so I used closer to 1 T of the minced chipolte. There was just a whisper of heat. Also I couldn't find chili-style tomatoes so I used fire-roasted which may have also lessened the heat though I'm afraid maybe took some flavor out, perhaps if I have this problem next time I'll add a little chili pepper. The chocolate seems to come through as more of an aroma than a taste. This was a nice hearty meal but not really a wow. Matt wants to use the leftovers as enchilada filling which i think could be quite good.