This hearty dish of chicken thighs and sweet potatoes, which is flavored with chili, cinnamon and cocoa, in a rich, creamy sauce is a modern twist on a traditional Mexican mole.
Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 6 minutes per side or until browned. Remove chicken from skillet. Set aside
Stir onion and sweet potato into skillet; cook and stir 3 minutes or until lightly browned. Add chicken stock, cocoa, chili powder, cinnamon and salt. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through and potatoes are tender
Remove skillet from heat. Stir in sour cream. Serve over cooked rice, if desired