Chicken Mole

By LaLaCooks

Received from Cook's to test:

Note: We recommend wearing gloves when handling the toasted
chiles; they are very spicy and might make your skin burn. We far prefer the
flavor of mole when made with whole Ancho chilies, you can substitute 2
tablespoons ground Ancho powder if necessary; skip step 1 and add the
powder with the cinnamon in step 2. Feel free to substitute 1/2 teaspoon
ground chipotle powder, or 1/2 teaspoon minced chipotles in adobo sauce,
for the chipotle chile (we noted little difference in flavor); skip step 1 and add
with the cinnamon in step 2. You can substitute 1/3 cup toasted slivered
almonds, ground as finely as possible, for the almond butter.

Ingredients

• 2 dried ancho chiles, brushed clean
• 1/2 dried chipotle chile, brushed clean
• 3 tablespoons vegetable oil
• 1 medium onion, minced
• teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 ounce bittersweet, semisweet, or Mexican chocolate, chopped coarse
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2
• teaspoons)
• 2 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• cup raisins
• 2 tablespoons sesame seeds, toasted, plus extra for garnish
• cup almond butter
• Salt and ground black pepper
• Sugar
• 3 1/2 pounds bone-in chicken pieces (split breasts, legs, and/or thighs), skin
• removed

Details

Servings 4

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 350
degrees. Place the ancho and chipotle chiles on a baking sheet and toast in
the oven until fragrant and puffed, about 6 minutes. Remove the chiles from
the oven and let cool (leave the oven on). When cool enough to handle,
seed and stem the chilies, and break into small pieces.

2. Heat the oil in a large skillet over medium heat until shimmering. Add the
onion and cook until softened, 5 to 7 minutes. Stir in the toasted chili pieces,
cinnamon, cloves, and chocolate, and cook until the spices are fragrant and
the chocolate is bubbly, about 2 minutes. Stir in the garlic and cook until
fragrant, about 30 seconds. Stir in the broth, tomatoes, raisins, sesame
seeds, and almond butter, and cook, stirring occasionally, until slightly
thickened and measures about 2 1/2 cups, about 10 minutes. Transfer the
chile mixture to a blender (or food processor) and process until smooth, about
20 seconds. Season with salt, pepper, and sugar to taste. (Up to this point,
the sauce can be cooled and refrigerated for up to 3 days. Loosen the sauce
with water as needed before continuing with the recipe.)

3. Adjust the oven temperature to 400 degrees. Pat the chicken pieces with
salt and pepper. Arrange the chicken in a single layer in a shallow baking dish
and cover with the mole sauce, turning the chicken to coat evenly. Bake,
uncovered, until an instant read thermometer inserted in the center of the
chicken breast registers 160, or the thigh/drumsticks register 170 degrees, 35
to 45 minutes.

4. Remove the chicken from the oven, cover loosely with foil, and let rest in
the sauce for 5 to 10 minutes. Transfer the chicken to a large serving platter
or individual serving plates, spoon the sauce over top, and sprinkle with
sesame seeds before serving.