Step by step

Method

4 steps

1. 1

   Pat 1½ lb boneless skinless chicken thighs dry and season with kosher salt. Heat 1 tablespoon neutral oil in a wide skillet or Dutch oven over medium-high. Brown the chicken 3 minutes per side until deep golden (it doesn't need to be cooked through). Transfer to a plate.

2. 2

   Lower heat to medium. Soften 1 small diced onion 4–5 minutes until translucent. Add 2 minced garlic cloves, 1 tablespoon ancho chili powder, ½ teaspoon cinnamon, and ½ teaspoon cumin; stir 30 seconds until the spices smell toasty — don't let them scorch.

3. 3

   Pour in one 14-oz can crushed tomatoes and 1 cup low-sodium chicken broth. Whisk in 2 tablespoons smooth peanut butter and 1 tablespoon unsweetened cocoa powder until the sauce looks smooth and chocolate-brown. Nestle the chicken back in, cover, and simmer gently 20–25 minutes until the chicken hits 165°F and the sauce thickens enough to coat a spoon. Taste for salt.

4. 4

   Spoon over cooked rice and finish with sesame seeds, cilantro, and a squeeze of lime. You want tender chicken in a rich weeknight mole sauce — not watery tomato soup or bitter burnt cocoa.