Broiled lemon-caper chicken

Zesty, lean, and simplicity itself.

INGREDIENTS:

• 6 chicken thighs, skin removed
  
• 1 tsp coarse salt
• Zest and juice of two lemons
• 4 cloves of garlic, crushed
• 2 tbsp olive oil
• 2 tbsp capers
• Black pepper to taste

DIRECTIONS:

1. Combine all ingredients in a glass bowl. Cover and refrigerate for 2-8 hours, mixing once.
   
2. Transfer chicken to broiling pan, sprinkling capers remaining in bowl on top.
3. Broil on high for 30 minutes or until juice runs golden when punctured to the center (160 ºF), turning over every 6-8 minutes.

Pasilla Mole

Based on this recipe, but a little more velvety and a couple of important points in the recipe clarified. This is actually a very healthy sauce if eaten in moderation.

INGREDIENTS:

• 4 dried pasilla peppers
  
• 1 28-oz can roasted tomatoes
• 1 medium yellow onion, chopped
• 1 cup chicken broth
• 1/4 cup pumpkin seeds, roasted (or raw, see below)
  
• 3 tbsp raisins or black currants
• 1/2 tsp ground cloves
• 3/4 tsp cinnamon
• 1 1/2 tbsp minced cilantro
• several grinds of black pepper
• 1 oz unsweetened chocolate
• 2 oz bittersweet chocolate (I had 70% cacao)
• 1 1/2 tsp salt

DIRECTIONS:

1. Soak the peppers in hot water for 10 minutes, turning once with a fork. Wearing gloves, remove the stems and discard.
2. If pumpkin seeds are raw: put seeds in an untreated pan (not non-stick) and cook for 60-90 seconds, turning constantly, until temperature starts to change. Immediately transfer to plate or food processor; they will continue to cook once removed from the heat.
   
3. Combine all ingredients except chocolate and salt in a blender and process on high for 2 minutes.
4. Transfer blended mixture to a large saucepan. Simmer, covered, for 20 minutes, stirring occasionally.
5. Add the chocolate and salt. Chocolate will melt instantly. Adjust salt if necessary. Serve or transfer to jars.

Makes about 5 cups.