Special Dark Mole Poblano Chicken

by Scott Wurzel

6 chicken thighs

1 yellow onion, quartered

3 cloves of garlic

5 roma tomatoes, halved

1 4 oz can chilis in adobo sauce, divided into 2 oz sauce and one chili

1/4 c olive oil

2 tsp Chinese five spice powder

2 tbl whole cumin seeds

2 tbl sesame seeds

3 tbl black peppercorns

4 Hershey's Mini Special Dark

4 Hershey's Mini Special Dark Mr. Goodbar

Salt

Ground pepper

Toast cumin, sesame seeds, and peppercorns until sesame seeds are a light brown.  In a grinder, combine toasted spices with the five spice powder and finely grind.

In a food processor, combine onion, garlic, tomatoes, chilies and sauce, olive oil, and chocolate bars.  Add spices and process until smooth.  At this point it will look a little like salsa, but once exposed to heat it will come together.

Salt and pepper chicken thighs and then brown in a skillet over Medium heat.  Once the chicken is browned, pour the contents of the food processor into the pan and cover.  Reduce heat to medium low and cook for 25 minutes.

Serve with rice.