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
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.