Roasted Chicken With Mole Sauce And Citrus Salad

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1 cup store-bought enchilada sauce

1 ounce unsweetened chocolate, chopped

1 cup raisins

3 tablespoons olive oil

6 6-ounce boneless, skinless chicken breasts

kosher salt and black pepper

2 tablespoons red wine vinegar

2 bunches watercress, thick stems removed

1 orange, peeled and sliced

1/4 small red onion, thinly sliced

toasted sesame seeds, for serving

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