Chicken in chocolate mole sauce

Ingredients:

• 2 tbsp. l. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1 chipotle pepper with 1 tsp jarred adobo sauce (or more to taste), chopped
• 1 cup raisins
• 2 cups canned chopped tomatoes
• 3 tablespoons creamy peanut butter
• 2 cups lightly salted chicken broth
• 2 tsp chili powder
• 0.5 tsp ground cinnamon
• 1 teaspoon freshly ground black pepper
• 40 g unsweetened chocolate (or 2 tbsp. unsweetened cocoa powder)
• 1 rotisserie chicken, shredded (discard bones and skin)
• 1/4 cup coarsely chopped peanuts, for serving
• 1 tsp. sesame seeds, for serving
• Zest of 1 orange, for serving
• Fresh cilantro, for serving
• Lime wedges, for serving
• 1 avocado, peeled, pitted and thinly sliced, for serving
• Wheat tortillas, for serving

Preparation:

1. Place the pan over medium heat and add the olive oil. Add the onion and garlic and cook, stirring, until softened, for 5 minutes. Add the chipotle peppers, adobo sauce, raisins, and tomatoes, stirring to distribute evenly. Bring to a boil and simmer for 10 minutes.
2. Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Blend until smooth. Season with salt and pepper to taste.
3. Return the sauce to the pan and heat over medium heat. Simmer for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded rotisserie chicken and heat through.
4. Transfer the mole to a serving platter and sprinkle with crushed peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.