- 1
Ingredients
- 1 (10 1/2-ounce) can low-salt chicken broth divided
- 2 (6-inch) corn tortillas torn
- 2 teaspoons vegetable oil divided
- 1/2 cup chopped onion
- 1/2 teaspoon dried oregano
- 1 large garlic clove minced
- 2 tablespoons chili powder
- 1 tablespoon all-purpose flour
- 1 (14.5-ounce) can no-salt-added stewed tomatoes undrained
- 1 tablespoon unsweetened cocoa
- 2 tablespoons peanut butter
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 8 skinned chicken quarters (about 3 pounds)
- Cooking spray
- 4 teaspoons sesame seeds toasted
Preparation
Step 1
Preheat oven to 350º.
Bring 1 cup chicken broth to a boil in a saucepan. Add tortillas; remove from heat.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté 3 minutes. Add oregano and garlic, and cook 30 seconds. Stir in chili powder and flour, and cook 30 seconds. Stir in tortilla mixture; bring to a boil. Remove from heat; cool slightly. Combine the onion mixture, tomatoes, and next 7 ingredients (tomatoes through cloves) in a blender or food processor; process until smooth.
Heat 1 teaspoon oil in skillet over medium-high heat until hot. Add the puréed tomato mixture, and cook 2 minutes (do not stir). Stir in remaining broth; reduce heat, and simmer 5 minutes, stirring frequently.
Place chicken quarters, meaty sides up, in a 13 × 9-inch baking dish coated with cooking spray. Pour the mole sauce over chicken. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350º for 40 minutes or until the thermometer registers 180º. Sprinkle chicken with sesame seeds.
Serving Size: 1 chicken quarter and about 1/3 cup sauce