Mole Poblano with Chicken Thighs
"Blogger Mark Evitt of The Manly Housekeeper turns mole poblano—an intimidating sauce—into a doable dish. Learn to make this recipe with our how-to article...."
INGREDIENTS
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1/2 cup well-drained Muir Glen® organic fire-roasted diced tomatoes (from 14.5-oz can)
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2 tablespoons sesame seed
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2 tablespoons slivered almonds
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3 tablespoons vegetable oil
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1 small yellow onion, finely chopped
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1 clove garlic, finely chopped
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1/4 cup dark raisins
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Dash salt and pepper
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1/2 teaspoon chipotle powder
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1/4 cup chili powder
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1 1/2 oz unsweetened baking chocolate
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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2 tablespoons packed brown sugar
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1/4 cup Progresso® plain bread crumbs
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2 1/2 to 3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
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2 lb (about 8) boneless skinless chicken thighs
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Fresh cilantro leaves
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Additional sesame seed
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