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["1. Heat a grill to high (45O"" to 55O'). Meanwhile, heat oil", "in a medium saucepan over medium heat. Add onion", "and garlic and cook until softened, about 3 minutes.", "Stir in spices, sesame seeds, and almonds and cook,", "stirring, until fragrant, about 1 minute. Stir in tomato", "puree, broth, and chocolate chips.", "2. Reduce heat to low and simmer, stirring often, until", "flavors develop and sauce thickens and darkens slightly,", "about 10 minutes. Puree in a blender with 1/2 cup water", "until smooth, about 30 seconds.", "3. Pour 1 cup mole sauce over chicken in a medium bowl", "and toss to coat.", "4. Grill chicken, turning once, until browned, about", "B minutes. Set chicken on a serving plate and sprinkle", "with minced chili and cilantro leaves. Serve with", "remaining mole sauce and lime wedges.", "", "* Fruity, mild New Mexico chili powder is attainable at well'", "stocked grocery stores and Latino markets, but if you can't", ".find it, you can leave it out and still have a flavorful dish.", "", "", "PER SERVING 226 Col., 44% (99 Col.) from fot; 24 g proiein; 1 1 g fot", "(2.5 g sot.);8.1 g carbo (1.8 g fiber);318 mg sodium;92 mg chol. GF/IC/LS"]
