Grilled Chicken Breasts with Mole Sauc..

Cooking Instructions

In a small heavy skillet, cook cumin and coriander over medium heat, stirring often, 2 to 4 minutes until fragrant and darker in color. Immediately tip out onto a plate to stop cooking. Put 1 teaspoonful into a cup. Stir in 1⁄4 teaspoon of the pepper and 1⁄8 teaspoon of the salt. Sprinkle mixture over both sides of chicken. Cover and refrigerate while making the sauce.

Heat oil in a heavy medium saucepan over medium heat. Add onion, jalapeño pepper and garlic and cook 2 to 3 minutes, stirring often, until onion softens.

Add pumpkin seeds, cinnamon, the remaining toasted spices and remaining 1⁄4 teaspoon pepper and 1⁄8 teaspoon salt. Cook and stir 1 minute until fragrant.

Stir in chicken broth and tomatoes. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, 15 minutes or until slightly thickened and flavors are blended. Remove from heat and stir in chocolate until melted.

Cool, then pour into food processor or blender and process until smooth. Strain back into saucepan. (Can be made ahead up to this point and refrigerated up to 3 days.)

Heat broiler and broiler pan and rack or barbecue grill. Broil or grill chicken 4 to 5 inches from heat source, 4 to 5 minutes per side until no longer pink in center. Transfer to a warmed serving platter.

Reheat sauce and spoon over chicken. Sprinkle with pumpkin seeds.

Note: If you can, make the sauce ahead so the flavor can mellow, and serve the finished dish with rice.