Mexican Chocolate Chicken

Roasted chicken topped with a rich, brown sauce inspired by traditional Mexican mole sauce - only 6 ingredients!


6 - 8 pieces of chicken (your choice - I like thighs for this recipe)

1 onion, finely diced

3 cloves garlic, chopped

1/2 teaspoon cayenne pepper

1/2 teaspoon cinnamon

3 tablespoons tomato paste

2 cups chicken stock

1 square (1 ounce) unsweetened chocolate


Preheat oven to 400 degrees F.  Arrange chicken in roasting pan, season with salt and pepper and bake until done (about 40 minutes).

Meanwhile, in a medium saucepan, saute onion in a little olive oil until softened.  Stir in garlic.  Add cayenne, cinnamon and tomato paste, stirring.  Pour in chicken stock, bring to a boil and let simmer ten minutes.  Add chocolate and stir until melted.  Pour over baked chicken.  Serves 6 - 8.