- 1 teaspoon olive oil
- 1 cup thinly sliced onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 stemmed and dried seeded ancho chiles, torn into 2-inch pieces
- 2 cloves garlic, thinly sliced
- 3 cups fat-free, low-sodium chicken broth
- 1 1/3 cups coarsely chopped tomato
- 1/4 cup golden raisins
- 3 tablespoons sliced almonds, toasted
- 3 (1/2 x 2?inch) orange rind strips
- 3/4 pound skinless, boneless chicken breast halves
- 3/4 pound skinless, boneless chicken thighs
- 1/2 ounce unsweetened chocolate
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 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 bowl; 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 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.
- Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in the pan, puree chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups, stirring occasionally. Add chicken to sauce; stir in salt and pepper.