Chicken Mole

By Tamipri

Ingredients

• 2 ancho chiles, brushed clean (or 2 Tb. ancho chili powder)
• 1/2 chipotle chile, brushed clean (or 1/2 tsp. minced chipotles in adobo sauce)
• 3 Tb. vegetable oil
• 1 medium onion, minced
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1 oz. bittersweet or semisweet chocolate, chopped coarse
• 2 medium garlic cloves, minced
• 2 c. chicken broth
• 1 (14.5 oz.) can diced tomatoes, drained
• 1/4 c. raisins
• 1/4 c. almond butter
• 2 Tb. sesame seeds, toasted, plus extra for garnish
• table salt and black pepper
• sugar
• 3 1/2 lbs. bone-in chicken pieces (split breasts, legs, and/or thighs), skin removed

Details

Servings 6

Preparation

Step 1

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

2. Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, 5-7 minutes. Stir in toasted chile pieces, cinnamon, cloves, and chocolate and cook until spices are fragrant and chocolate is melted and bubbly, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, raisins, almond butter, and sesame seeds and cook, stirring occasionally, until sauce in slightly thickened and measures about 2 1/2 cups, about 10 minutes. Transfer chile mixture to blender (or food processor) and process until smooth, about 20 seconds. Season with salt, pepper, and sugar to taste.

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

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