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1
Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
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2
Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
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3
Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
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4
Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
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5
Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
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6
Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
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7
When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.
