su-Quick Chicken Mole
Photo: Annabelle Breakey; Styling: Randy Mon
Yields Serves 4 to 6 Total Time 30 mins
AuthorAmy Machnak,
A traditional Mexican mole sauce takes hours, but we tinkered with it and came up with a version that achieves similarly deep flavors in a fraction of the time.

How to Make It

Step 1
1

Heat a grill to high (450° to 550°). Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in spices, sesame seeds, and almonds and cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, broth, and chocolate chips.

Step 2
2

Reduce heat to low and simmer, stirring often, until flavors develop and sauce thickens and darkens slightly, about 10 minutes. Purée in a blender with 1/2 cup water until smooth, about 30 seconds.

Step 3
3

Pour 1 cup mole sauce over chicken in a medium bowl and toss to coat.

Step 4
4

Grill chicken, turning once, until browned, about 8 minutes. Set chicken on a serving plate and sprinkle with minced chile and cilantro leaves. Serve with remaining mole sauce and lime wedges.

Step 5
5

*Fruity, mild New Mexico chile powder is available at well-stocked grocery stores and Latino markets, but if you can't find it, you can leave it out and still have a flavorful dish.

Ingredients

 1 tablespoon vegetable oil
 1/2 cup chopped onion
 1 medium garlic clove, chopped
 1 teaspoon New Mexico chile powder* (optional)
 1/2 teaspoon pepper
 1/2 teaspoon kosher salt
 1/2 teaspoon cayenne
 1/2 teaspoon cinnamon
 1/4 teaspoon anise seeds
 1 tablespoon toasted sesame seeds
 1/4 cup toasted sliced almonds
 1/2 cup tomato purée
 1/2 cup reduced-sodium chicken broth
 3 tablespoons semisweet chocolate chips
 2 pounds boned, skinned chicken thighs
 1/2 to 1 serrano chile, minced
 1/2 cup cilantro leaves
  Lime wedges

Directions

Step 1
1

Heat a grill to high (450° to 550°). Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in spices, sesame seeds, and almonds and cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, broth, and chocolate chips.

Step 2
2

Reduce heat to low and simmer, stirring often, until flavors develop and sauce thickens and darkens slightly, about 10 minutes. Purée in a blender with 1/2 cup water until smooth, about 30 seconds.

Step 3
3

Pour 1 cup mole sauce over chicken in a medium bowl and toss to coat.

Step 4
4

Grill chicken, turning once, until browned, about 8 minutes. Set chicken on a serving plate and sprinkle with minced chile and cilantro leaves. Serve with remaining mole sauce and lime wedges.

Step 5
5

*Fruity, mild New Mexico chile powder is available at well-stocked grocery stores and Latino markets, but if you can't find it, you can leave it out and still have a flavorful dish.

Quick Chicken Mole