Quick Chicken Mole

mexican-chicken Quentin Bacon


  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 3 ounces dark chocolate, chopped
  • 1 teaspoon tahini
  • 1 tablespoon chopped cilantro
  • Rotisserie chicken
  • Garnish: sliced avocado and tomatoes


Heat vegetable oil over medium heat in a large saucepan; add chopped onion, and cook for 3 minutes or until translucent. Add minced garlic, and cook for another minute. Stir in cumin, cinnamon, salt, and black pepper; cook for 1 minute. Stir in diced tomatoes and green chiles; simmer for 10 minutes. Stir in chopped chocolate and tahini until melted. Stir in cilantro; cool slightly. Process in a blender or food processor for 30 seconds or until smooth. (Add some water if sauce is too thick.) Spoon sauce over a rotisserie chicken. Garnish with sliced avocado and tomatoes; serve.

  • Yield: Makes 6 servings (serving size: 1/6 chicken and 2/3 cup sauce)

Nutritional Information

Calories per serving: 331
Fat per serving: 17g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 3g
Protein per serving: 32g
Carbohydrate per serving: 14g
Fiber per serving: 5g
Cholesterol per serving: 88mg
Iron per serving: 5mg
Sodium per serving: 555mg
Calcium per serving: 73mg
Carla Hall