For the chicken thighs
: Preheat the oven to 425 degrees F.
Place the chicken thighs in an 8-by-8-inch baking dish
together the olive oil, chili powder
, garlic, orange zest
and orange juice
in a small bowl. Pour this mixture over the chicken thighs and leave to marinate at room temperature for 20 minutes.
Transfer the baking dish to the oven and roast
until the chicken is cooked through, about 20 minutes. You'll need four chicken thighs for the mole
For the mole: Add the almond butter, olive oil, chili powder, cinnamon
and cumin to a medium Dutch oven
. Set over medium heat and stir well to integrate. Add the sweet potatoes, garlic and red onion and mix together to coat. Stir in the chocolate and cook until melted. Stir in the vegetable broth
and 1 cup water and simmer
until the sweet potatoes
have softened, about 15 minutes. With an immersion blender
, puree the mole sauce
the meat of four chicken thighs, add to the sauce and stir to combine.
Serve over black beans and brown rice.