"Chicken with Mole Sauce" from Betty Crocker Chicken Tonight
4 cups water
1/3 cup salt
1/3 cup packed dark brown sugar
1 tablespoon cumin seed
1 tablespoon chili powder
1 lime, thinly sliced
1 cup strong-brewed coffee, at room temperature
6 boneless chicken breasts (about 1 3/4 lb)
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 can (28 oz.) crushed tomatoes
1 1/4 cups chicken broth
1 tablespoon creamy peanut butter
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
Dash of ground cinnamon
1 oz. unsweetened baking chocolate
2 chipotle chilies in adobo sauce, chopped
Salt and pepper, if desired
In a 2-quart saucepan, heat the water, salt, brown sugar, cumin seed, chili powder, and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room temperature.
Place chicken in large bowl and pour cooled coffee mixture over chicken. Cover and refrigerate for 2 to 3 hours.
In a 12-inch skillet, heat oil over medium heat. Remove chicken from marinade, pat dry on paper towels (discard marinade) and brown in skillet, 5 to 6 minutes, turning once, or until golden brown. Place chicken on a plate.
In same skillet, cook onion 5 minutes, until soft and lightly browned. Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate, and chilies and cook 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.
Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. Add salt and pepper if necessary.