Chicken Breasts with Yellow Mole and Roasted Vegetables - Rick Bayless

Ingredients

• Salt
• 4 medium bone-in, skin-on (about 2 1/2 pounds total) medium chicken breast halves without wings
• 1/2 pound small (about 1 inch diameter) boiling potatoes (like fingerlings or the small multi-colored ones sold in lots of produce departments), cut in half
• 3 tablespoons vegetable or olive oil (divided use)
• 1 large (8- or 9-ounce) chayote, peeled or not, pitted, cut into ½-inch pieces
• About 5 ounces green beans, ends cut off, cut into thirds (about 1 packed cup)
• 4 dried (1 ounce) dried guajillo chiles, stemmed, seeded and torn into flat pieces
• 1 small (4-ounce) ripe tomato, cut in quarters
• 2 medium (4 ounces total) tomatillos, husked, rinsed and cut in half
• 6 garlic cloves, peeled and halved
• 2 cloves
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon ground cumin
• 2 large (10- or 12-inch) hoja santa leaves OR 4 dried or fresh avocado leaves
• 6 tablespoons dried masa harina or plain fresh masa