Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Ben Mims

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Credit: Christopher Testani

Recipe Summary

hands-on:
1 hr
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree the sesame seeds with the cocoa powder, chipotles, adobo sauce, tomato puree, onion, cilantro, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup water in a blender until smooth.

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  • Heat a large saucepan over medium-high heat and add the sauce. Cook, stirring often, until thickened, 10 minutes. Transfer 1 cup to a bowl and refrigerate for 15 minutes.

  • Heat a grill pan over medium heat. Season the zucchini wedges with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning, until charred and tender, 10 minutes.

  • Toss the chicken with the chilled sauce, 1 teaspoon salt, and ½ teaspoon pepper in a bowl. Grill, turning, until cooked through, 25 minutes.

  • Serve the chicken and zucchini with the rice, the remaining mole sauce, and the lime wedges.

Nutrition Facts

510 calories; fat 34g; saturated fat 9g; cholesterol 165mg; sodium 1210mg; protein 33g; carbohydrates 22g; sugars 11g; fiber 5g; iron 5mg; calcium 141mg.
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