Simple Chicken Mole

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 and pepper
Sugar
3 1/2 pounds bone-in chicken pieces, (split breasts, legs, and/or thighs), skin removed, trimmed

Directions:
1. Toast anchos and chipotle in 12 inch skillet over medium heat, stirring frequently, until
fragrant, 2 to 6 minutes; transfer to plate. Add oil and onion to now-empty skillet and cook over
medium-high heat until softened, 5 to 7 minutes.

2. Stir in cinnamon, cloves, chocolate, and toasted chiles and cook until chocolate is melted and
bubbly, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth,
tomatoes, raisins, almond butter, and sesame seeds and bring to simmer. Reduce heat to medium and
simmer gently, stirring occasionally, until slightly thickened and measures about 2 and 1/2 cups,
about 10 minutes.

3. Transfer mixture to blender and process until smooth, about 20 seconds. Season with salt,
pepper, and sugar to taste. (Sauce can be refrigerated for up to 3 days; loosen with water as needed
before continuing.)

4. Adjust oven rack to middle position and heat oven to 400 degrees. Pat chicken dry with paper
towels and season with salt and pepper. Arrange chicken in single layer in shallow baking dish and
cover with mole sauce, turning to coat chicken evenly. Bake, uncovered, until breasts register 160
degrees and legs and thighs register 175 degrees, 35 to 45 minutes.

5. Remove chicken from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Sprinkle
with extra sesame seeds and serve.

Source: https://www.americastestkitchen.com/recipes/8925-chicken-mole-poblano