Ingredients:

  • 6 bone-in, skin-on chicken thighs (approximately 900g / 2 lbs)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 150g/5oz)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 2 dried ancho chillies, seeded and deveined
  • 2 dried pasilla chillies, seeded and deveined
  • 1 dried guajillo chilli, seeded and deveined
  • 1/4 cup vegetable oil (60 ml)
  • 1 medium onion, chopped (about 150g/5oz)
  • 3 cloves garlic, minced
  • 1/4 cup blanched almonds (30g/1oz)
  • 1/4 cup raisins (40g/1.5oz)
  • 1 tablespoon sesame seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon anise seeds
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 2 cups chicken broth (500 ml)
  • 1 ounce unsweetened Mexican chocolate (28g), chopped
  • 1 tablespoon brown sugar, packed (15 ml)
  • 1 teaspoon apple cider vinegar (5 ml)
  • Salt to taste
  • Toasted sesame seeds (optional)
  • Chopped fresh cilantro (optional)

Instructions:

  1. Rehydrate dried chillies in hot water.
  2. Season chicken with salt and pepper. Brown in olive oil in a large pot. Remove and set aside.
  3. In the same pot, sauté onion and garlic until softened.
  4. Combine rehydrated chillies, sauteed aromatics, almonds, raisins, sesame seeds, spices, tomatoes, and a little chicken broth in a blender. Blend until smooth.
  5. Heat vegetable oil in a skillet. Pour in the blended mole sauce, cook for a few minutes, stirring constantly, until thickened.
  6. Add chicken broth, chocolate, brown sugar, and vinegar to the mole sauce. Season with salt. Return the browned chicken to the pot, nestling it into the sauce. Bring to a simmer, cover, and cook until the chicken is cooked through (internal temperature 165°F / 74°C) and tender.
  7. Garnish with toasted sesame seeds and cilantro (if desired). Serve hot.