Quick Chicken Mole

It takes several hours to make a traditional Mexican mole sauce, but we worked with it and came up with an option that provides the same rich taste in less time.
Preheat the grill to high heat (450 ° to 550 °). Meanwhile, heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the spices, sesame seeds and almonds and cook, stirring, until fragrant, about 1 minute. Add the tomato puree, broth and chocolate chips.Reduce the heat to low and simmer, stirring frequently, until the flavors show and the sauce thickens and darkens slightly, about 10 minutes. Whisk in a blender with 1/2 cup water until smooth, about 30 seconds.In a medium bowl, pour 1 cup of the mole sauce over the chicken and stir to coat.Cook the chicken on the grill, turning once, until lightly browned, about 8 minutes. Place the chicken on a serving platter and sprinkle with chopped chili and coriander leaves. Serve with the remaining mole sauce and lime wedges.* New Mexico's fruity, mild chili powder is available in well-stocked grocery stores and Latin American markets, but if you can't find it, you can skip it and still get a flavorful dish.