Mole Poblano With Chicken Recipe

How to Make Mole Poblano With Chicken

1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven or oven-safe pot over medium-high heat, warm 2 tablespoons of olive oil.
3. Season 2 lbs bone-in, skin-on chicken thighs with salt and pepper. Place chicken in the Dutch oven and cook, turning occasionally, until browned on all sides, about 8-10 minutes.
4. Remove chicken from the pan and set aside.
5. Add 1 medium onion, chopped, to the hot pan and stir to brown slightly, about 5 minutes.
6. Add 1 bell pepper (any color), chopped, 1 jalapeño pepper, minced (remove seeds for less heat), ½ cup raw almonds, and 4 cloves garlic, minced.
7. Sauté until fragrant, about 3 minutes.
8. Add 2 tablespoons chili powder, 1 teaspoon ground ginger, 1 teaspoon dried thyme, 1 teaspoon anise seeds, and 1 teaspoon ground cinnamon.
9. Sauté for about 30 seconds until fragrant.
10. Add 28 oz canned crushed tomatoes.
11. Pour in 1 cup chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
12. Whisk in ½ cup almond butter (or peanut butter). Return the chicken and any accumulated juices to the pan.
13. Bring to a boil.
14. Cover the pan and transfer to the preheated oven.
15. Braise the chicken until tender, about 1 hour. Add a little more chicken broth (about ¼ cup at a time) as needed to maintain a consistent liquid level.
16. Remove the pot from the oven.
17. Remove the chicken from the pot and cover to keep warm.
18. Add 4 oz semi-sweet chocolate, chopped, to the sauce, stirring until melted and smooth.
19. Season with salt and pepper to taste.
20. Return the chicken to the sauce, turning to coat evenly.
21. Bring the mixture to a simmer over medium heat to warm the chicken through.
22. Remove the chicken to a serving platter.
23. Sprinkle with 1 tablespoon sesame seeds before serving.