Easy Puebla-Style Chicken Mole

Recipe courtesy of ilovedave

• 1 teaspoon olive oil 
• 1 cup thinly sliced onion 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1/2 teaspoon ground cinnamon 
• 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup) 
• 2 garlic cloves, thinly sliced 
• 3 cups fat-free, less sodium chicken broth 
• 1 1/3 cups coarsely chopped tomato (about 1 medium) 
• 1/4 cup golden raisins (I leave these out) 
• 3 tablespoons sliced almonds, toasted 
• 3 (1/2 x 2 inch) orange rind strips 
• 3/4 lb skinless, boneless chicken breasts 
• 3/4 lb skinless, boneless chicken thighs 
• 1/2 ounce unsweetened chocolate 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 

1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bow; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through orange rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.

2. Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.