Chicken Mole
Ingredients
- Vegetable Oil
- Onion, chopped fine
- Bittersweet, Semisweet, or Mexican Chocolate, chopped rough
- Chili Powder
- Chipotle in Adobo, minced
- Ground Cinnamon
- Ground Cloves
- Garlic, minced
- Chicken Broth
- Tomato, cored, seeded, and chopped
- Raisins
- Peanut Butter
- Sesame Seeds, toasted
- Bone-in Split Chicken Breasts, skin removed, trimmed
- Salt
- Pepper
Steps
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 10 inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Reduce heat to medium-low, stir in chocolate, chili powder, chipotle, cinnamon, and cloves, and cook, stirring frequently, until spices are fragrant and chocolate is melted and bubbly, about 1 minute. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, tomato, raisins, peanut butter, and sesame seeds. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and reduced to about 1-3/4 cups, 10-15 minutes. Transfer sauce to blender and process until smooth, about 30 seconds. Seasons with salt, pepper, and sugar to taste.
- Pat chicken dry with paper towels and sprinkle with salt and papper. Place chicken, skinned side down , in an 8 inch square baking dish and pour pureed sauce over top, turning chicken to coat evenly. Bake chicken for 20 minutes. Flip chicken skinned side up and continue to bake until chicken registers 160 degress, 15-25 minutes. Let chicken rest in sauce for 5 minutes. Sprinkle with sesame seeds and serve.
Notes!
"The Complete Cooking For Two Cookbook" America's Test Kitchen