Chicken Mole with Green Beans

8 chicken thighs (about 2 lbs), skinned
1 lb green beans, trimmed
Cooking spray
2 tsp olive oil
1 cup finely chopped onion
1 Tbsp chili powder
2 1/2 tsp minced garlic
2 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp dried thyme
1/2 tsp sugar
1/4 tsp salt
3/4 cup low-sodium chicken broth

1. Heat a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Place chicken and beans in an 11x7-inch baking dish coated with cooking spray, and cover with plastic wrap. Microwave on high 12 minutes or until chicken is done, turning after 6 minutes.
2. While chicken mixture cooks, heat oil in skillet over medium-high heat. Add onion and next 7 ingredients; cook 3 minutes or until onion is soft, stirring frequently. Add broth, and cook until thick (about 2 minutes). Spoon sauce over chicken mixture.

Source: Cooking Light: Annual Recipes 2002

Try #1 - October 25, 2011
This was just ok. I've only had mole a few times, but the times I've had it, I definitely prefer a creamy sauce. Also, I'm pretty sure that mole takes hours, not minutes, to cook. But I thought it would be fun to try a fast recipe. It wasn't terrible, I just think I will search for a better recipe. I didn't nuke the chicken - I cooked it most of the way through in the skillet and then transferred it to the oven for the last bit. It came out very tender. I served it with corn tortillas.