Chicken Mole

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (7.5 oz) Mexican chocolate, chopped
• 1/2 cup chicken broth
• Salt and pepper to taste
• Garnish: sesame seeds and fresh cilantro

Instructions:

1. Heat oil in a large skillet over medium heat. Add chicken breasts and cook until browned on both sides, about 5 minutes. Remove chicken and set aside.
2. In the same skillet, sauté onions and garlic until soft, about 3 minutes. Add chili powder, cumin, cinnamon, cloves, coriander, allspice, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add diced tomatoes and chopped chocolate to the skillet. Stir until chocolate is melted.
4. Return chicken to the skillet and add chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
5. Remove chicken from skillet and let cool slightly. Using two forks, shred chicken into small pieces.
6. Meanwhile, simmer the mole sauce in the skillet for an additional 10 minutes, until it thickens slightly. Add salt and pepper to taste.
7. Return shredded chicken to the skillet and