Chicken in Mole-Poblano Sauce

Name: Chicken in Mole-Poblano Sauce
Ingredients: 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 tablespoons vegetable oil; 1 onion, chopped fine; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 ounce bittersweet, semisweet, or Mexican chocolate, chopped coarse; 2 garlic cloves, minced; 2 cups chicken broth; 1 (14.5-ounce) can diced tomatoes, drained; 1/4 cup raisins; 1/4 cup almond butter; 2 tablespoons sesame seeds, toasted, plus extra for garnish; Salt; pepper; Sugar; 3 1/2 pounds bone-in chicken pieces (split breasts, legs, and/or thighs), skin removed, trimmed

www.americastestkitchen.com

This star of Oaxacan cuisine can take a full day to prepare and require a pantry's worth of ingredients. Can you make a great mole without all the fuss?

Keywords

Main Courses
Chicken

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Ingredients

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 tablespoons vegetable oil
1 onion, chopped fine
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 ounce bittersweet, semisweet, or Mexican chocolate, chopped coarse
2 garlic cloves, minced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1/4 cup raisins
1/4 cup almond butter
2 tablespoons sesame seeds, toasted, plus extra for garnish
Salt
pepper
Sugar
3 1/2 pounds bone-in chicken pieces (split breasts, legs, and/or thighs), skin removed, trimmed