Method

Preheat oven to 350 degrees.  Heat oil in a large skillet over medium-high heat.  Place chicken in skillet and cook until browned, about 3 minutes per side. (May need to be done in batches.)  Transfer to a 13 inch by 9 inch baking dish.  Set aside until needed.  

Add garlic, onion, and celery to skillet.  Cook 2 minutes, stirring constantly.  Add chipotle powder, coriander, and cumin.  Cook 1 minutes or until fragrant.  Add tomatoes, lime juice, and chocolate.  Reduce heat to medium-low, cover, and simmer 5 minutes.   

Pour tomato mixture evenly over chicken breasts.  Cover with foil and bake 1 hour 15 minutes to 1 hour 30 minutes, until chicken is cooked through.   

Meanwhile, prepare quinoa.  Heat oil in a medium saucepan. Cook peppers for 5 minutes, stirring occasionally.   Add rinsed quinoa and toast for 2-3 minutes, stirring constantly.   Add chicken broth, bring to a boil, cover and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender.  

To braise collards, heat oil in a large wok or skillet over medium-high heat.  Add chopped collards and cook, stirring frequently until just tender, about 8-10 minutes.  Place collards on serving platter, leaving a space in the center.  Place quinoa in center of dish and top with chicken.  Spoon tomato mole sauce from baking dish over chicken and quinoa.   

Serves 6

Contributor: Original recipe by Candace McMenamin

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