2 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup)
1/2 dried chipotle chile, stemmed, seeded, and torn into 1/2-inch pieces (scant tablespoon)
3 Tbsp vegetable oil
1 onion, chopped fine
1 oz. bittersweet, semisweet, or Mexican chocolate, chopped coarse
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 garlic cloves, minced
2 cups chicken broth
1 (14.5 oz) can diced tomatoes, drained
1/4 cup raisins
1/4 cup almond butter
2 Tbsp sesame seeds, plus extra for garnish, toasted
Salt and pepper
3 1/2 lbs bone-in chicken pieces (split breasts, legs, and/or thighs), skin removed, trimmed
- Toast anchos and chipotle in 12-inch skillet over medium heat, stirring frequently, until fragrant, 2 to 6 minutes; transfer to plate. Add oil and onion to now-empty skillet and cook over medium-high heat until softened, 5 to 7 minutes.
- Stir in chocolate, cinnamon, cloves, and toasted chiles and cook until 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 bring to simmer. Reduce heat to medium and simmer gently, stirring occasionally, until sightly thickened and measures about 3 1/2 cups, about 7 minutes.
- Transfer mixture to blender and process until smooth, about 20 seconds. Season with salt, pepper, and sugar to taste. (Sauce can be refrigerated for up to 3 days; loosen with water as needed before continuing.)
- Adjust oven rack to middle position and heat oven to 400°. Pat chicken dry with paper towels and season with salt and pepper. Arrange chicken in single layer in shallow baking dish and cover with mole sauce, turning to coat chicken evenly. Bake, uncovered, until breasts register 160°, and thighs or drumsticks register 175°, 35 to 45 minutes.
- Remove chicken from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Sprinkle with extra sesame seeds and serve.
Notes: I had a Mexican roommate in college that used to make a delicious mole. Not sure if I enjoyed this one as much as his, but it was still tasty. More flavorful, I think, than our other mole recipe we've tried.
Source: The Complete America's Test Kitchen TV Show Cookbook 2001-2016, pg 922-923.