Chicken Mole with Green Beans


6-8 chicken thighs, skinned (about 2 pounds)
1 lb green beans, trimmed
Cooking spray
2 tsp EVO oil
1c finely chopped onion
1 tbsp chili powder
2 1/2tsp bottled minced garlic
2 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp dried thyme
1/2 tsp sugar
1/4 tsp salt
3/4c chicken broth

Heat a large skillet over medium-high heat, spray with cooking oil, add chicken and cook 3 minutes on each side. Place chicken and beans in an 9-inch round baking dish coated with cooking spray, and cover with lid. 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), and 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. Though chocolate and cinnamon might seem odd in a savory dish, it's a traditional combination in Mexican cooking.