Makes four to six servings
- 1 tbs. extra-virgin olive oil
- 1 chicken, cut up into pieces (about 3 to 4 pounds)
- Salt and freshly ground black pepper
- 3 cloves garlic, smashed
- 1 cup diced onion
- 1 cinnamon stick
- 1/4 cup sesame seeds
- 3 tbs. ground ancho chilies or paprika
- 1 tbs. ground coriander
- 2 tbs. almond butter
- Zest and juice of one orange
- 2 cups chicken broth
- 21/2 ounces Mexican chocolate (60 to 70 percent cacao content), coarsely chopped
- 1/4 cup toasted pumpkin seeds, for garnish
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a large skillet. Season the chicken with salt and pepper, and sear for three to four minutes on each side. Transfer to a baking pan (reserving the oil and drippings), cover with foil, and roast for 15 minutes.
- For the sauce, add the garlic and onion to the drippings in the large skillet, and sauté until they begin to soften. Add the cinnamon stick, sesame seeds, and spices, and sauté until fragrant. Add the almond butter, orange zest and juice, and chicken broth, and bring to a simmer, stirring frequently. Cook until slightly thickened, about five to eight minutes. Stir in the chocolate.
- Lower the heat in the oven to 275 degrees F, and roast the chicken in the sauce for 10 minutes or until the chicken is done.
- Garnish with the pumpkin seeds, and serve over brown rice, quinoa, or millet.