Cooking two things simultaneously will get dinner on the table in half the time. While the chiken thighs cook in the microwave, prepare the mole sauce on the stovetop. And though chocolate and cinnamon might seem odd in a savory dish, it's a traditional combination in Mexican cooking.
8 chicken thighs, skinned (about 2 pounds)
1 pound green beans, trimmed
2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon chili powder
2 1/2 teaspoons bottled minced garlic
2 teaspoons unsweetened cocoa
2 teaspoons ground cinnamon
2 teaspoons dried thyme
1/2 teaspoon sugar
1/4 teaspoon salt
3/4 cup fat-free, less-sodium chicken broth
How to Make It
Heat a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Place chicken and beans in an 11 x 7-inch baking dish coated with cooking spray, and cover with plastic wrap. Microwave at high 12 minutes or until chicken is done, turning after 6 minutes.
While chicken mixture cooks, heat oil in skillet over medium-high heat. Add onion and the next 7 ingredients (onion through salt); cook for 3 minutes or until onion is soft, stirring frequently. Add broth, and cook until thick (about 2 minutes). Spoon sauce over chicken mixture.