Chicken Mole Plate Recipe

Pat the chicken thighs dry with paper towels. In a bowl, whisk together salt, black pepper, and ground cumin with olive oil. Toss in minced garlic and lime juice. Coat the chicken pieces with the marinade and let sit for 15-30 minutes to deepen flavor.

Heat a large skillet over medium-high heat. Sear the chicken thighs 3-4 minutes per side until golden. They do not need to be fully cooked through, as they will finish cooking in the mole sauce.

Toast dried chiles (ancho, pasilla, mulato, and chipotle) in a dry skillet over medium heat until fragrant and blistered, about 2-3 minutes. Do not burn.

Transfer toasted chiles to a bowl and cover with hot water. Soak 20-30 minutes until softened. Reserve the soaking liquid.

In the same skillet, lightly toast almonds and sesame seeds until golden. Remove and set aside.

In a blender, combine the softened chiles (drain excess liquid), onion, garlic, tomatoes, toasted almonds, sesame seeds, and raisins. Add cinnamon, cumin, and cloves. Pour in 2 cups of stock. Blend until very smooth.

Pour the blended mixture into a heavy pot. Add the vegetable oil and cook over medium heat, stirring often, for about 10 minutes to bloom the flavors.

Stir in cocoa powder and dark chocolate. Add remaining stock as needed to reach a thick, sauce-like consistency. Simmer for 15-20 minutes. Season with salt and pepper to taste.

Nestle the seared chicken into the mole sauce. Cover and simmer gently 20-25 minutes, or until the chicken reaches 165°F (74°C) and the sauce is richly flavored.

Taste and adjust seasoning. If the sauce is too thick, loosen with a splash more stock. If too thin, simmer uncovered to reduce.

Serve Chicken Mole over steamed rice or with warm tortillas. Garnish with a sprinkle of sesame seeds and chopped cilantro if desired.