Chicken Mole

By tammy1365

Ingredients

• Toast:
• 5 dried guajillao chiles, stemmed and seeded
• 3 dried pasilla chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 3 c. chicken broth
• Toast:
• 1 corn tortilla
• 1/2 c sliced almonds
• 1/4 c sesame seeds
• 1/2 t each anise seeds, cumin seeds, coriander seeds
• Sauce:
• 8 bone-in skinless thighs
• 2 T oil
• 2 c white onion, chopped
• 4 cloves garlic, chopped
• 1/2 t each cinnamon, allspice
• 1 lb tomatillos, chopped (3 c)
• 1 28 oz can diced tomatoes
• 1 banana
• 1/2 c raisins
• 2 oz bittersweet chocolate bar, chopped
• S&P
• cilantro
• sliced jalapenos
• toasted sesame seeds

Preparation

Step 1

Toast chiles in a sautee pan; then add broth and simmer, about 30 min.

Toast tortilla, almonds, sesame/anise/cumin/coriander seeds until fragrant.

Brown chicken in 2 batches; remove. Add the rest (except garnishes) and cook. Puree in blender.

Serve sauce over chicken w/garnishes.