1 Tbsp cinnamon
2 Tsp cumin
3 Tbsp tahini
3 Tbsp chili powder
1 Tsp salt
1 Tbsp soup powder (bouillon)
1 onion (minced)
10-15 dried thai chiles (minced)
1/2 bar dark chocolate
2 Tbsp olive oil
6 chicken cutlets
I used chard and tomatoes, but just because that was what was in the refrigerator. I also served it with an avocado, because - well, christ, why the hell not? I mean, put enough avocado on it, and I'll eat anything. Anyway, recipe.
In a large pan, sauté the onion and chiles in the olive oil. You can also roast any whole spices in the same pan. After everything is good and cooked, put it in a bowl and mix in everything else (except the chocolate, chicken, vegetables, and rice). If you have a food processor, now would be an appropriate time to use it. You'll also want to add a bit of water, until it has a thickness approximating facial mud. I added about a quarter cup.
Sauté the chicken cutlets in olive oil - I seasoned them with a little salt and pepper, but it wasn't super necessary. Once they're cooked through, remove them from the pan, leaving the juices and the olive oil. Into this, drop your giant molé patty and cook, STIRRING CONSTANTLY, over low heat. Stop stirring it, and I guarantee you it'll stick to the pan in about 15 seconds. After you've got it good and heated through (it'll start to thin some as the tahini releases oil), add the chocolate. Continue stirring until the chocolate has melted and the whole thing has turned a glorious brick red. Serve the chicken and rice with the molé on top. Put it on the vegetables too - hell, I'd rub it all over myself if it weren't for the burning. Luckily, avocado doesn't burn when you rub it all over yourself. I've heard.
All amounts in this recipe are approximate, and you should just do what feels right. If what you do matches pretty well with what I did, I assure you it will be delightful.