Chicken Pepita Mole - cooking recipe

Ingredients

340 g chicken tenders
7 tablespoons grapeseed oil
3 tablespoons cajun spices
3 tablespoons pepitas, finely ground
2 teaspoons cracked black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
2 (400 ml) diced tomatoes with juice
30 g dark chocolate

Preparation

In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders \"well\"; set aside.
You will need to make sure to \"rub\" the spice into the chicken.
Heat pan on medium low; add 4 tablespoons grapeseed oil.
Add chicken for about 50 second each side; set aside on a paper towel to drain.
NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
Lower heat to low; add to oil... chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 - 4 minutes.
NOTE The pan does \"smoke.
If you have ANY concerns re your pan \"smoking\", simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
If the spices soak up all of the oil, you may need to add more oil.
You WILL want to \"continuously\" stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
With heat on low, add dark chocolate and stir; combining it with the spices \"well.\".
When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
Bring to a boil and simmer for 10 minutes.
I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Ole!