Simple Supper: Savory Mole Chicken

I've become convinced that braising is really the only way to go. You're never stuck sawing away at a dry pork chop or gnawing on a rubbery bit of chicken. It's super easy & it imbues the meat with tons of flavor. Here I began with a thinner than usual mole sauce & slowly simmered a couple of chicken breasts until just cooked through. The sharp contrast between the smokey mole & spicy cinnamon really dresses up an ordinary chicken breast. Try it over a bed to sop up all that yummy mole sauce.

Savory Mole Chicken

2 boneless, skinless chicken breasts
2 tbsp. mole concentrate*
1 1/2 c. water
1 yellow onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
1 tsp. cinnamon
1 tsp. sesame seeds
2 tbsp. heavy cream
salt to taste
pepper to taste

Saute the onions & garlic in half of the olive oil & a bit of salt until fragrant & translucent (about 4 minutes). Add the cinnamon. Add the remaining oil & brown the chicken on both sides (about 6 minutes). Meanwhile, simmer the water over low heat until the mole concentrate is dissolved.

Once the chicken has browned, add the mole and simmer over medium heat until the liquid has reduced by half (about 6 minutes). Cover & continue to simmer until the chicken is cooked through (another 12 minutes or so), turning the chicken every few minutes.

When cooked through, remove the chicken, turn up the heat & reduce the sauce again. Once you have about half a cup add the cream & drizzle on top of the chicken. Garnish with sesame seeds.

*Can be found in specialty stores, Mexican markets, or on "ethnic" isles of major grocery stores.