Chicken Mole

Directions

1. Place the garlic cloves on a sheet tray. Rough chop the tomatoes and onion and add to the tray. Place in the broiler for 4-5 minutes or until slightly charred. 

2. Bring 1 quart of water to a boil in a medium sized sauce pot. Remove stems and seed from the dried chilis and lightly toast them in a saute pan over medium heat. Turn off the boiling water and add the chilis. Cover and allow the chilis to steep for 30 minutes. 

3. Remove the steeped chilis from the water and place in a blender with the charred vegetables, peanut butter, raisins and 2 cups of chicken broth. Blend until smooth. 

4. In a Dutch oven, heat 2 TB of cooking oil over medium/high heat. Season the chicken with salt and pepper. Sear the chicken on both sides and set aside. 

5. Strain the sauce from the blender into the Dutch oven and bring to a simmer.  

6. Add El Jefe Taco Seasoning, cinnamon, clove and oregano. Chop the chocolate and add to the sauce.  

7. Simmer for 30 minutes. Adjust seasoning if needed.  

8. Add the chicken back to the sauce. Cover and cook for 1 to 1 ½ hours. 

9. Remove the chicken from the sauce. 

10. Adjust thickness of the sauce with a cornstarch slurry if desired.  

11. Plate the chicken with a spoonful of sauce poured over top. Garnish with sesame seeds.