Serves 12 or more; can be frozen. [Note: recipe updated from the archives.]
12 chicken thighs, bone-in and skin on
1 Tbsp olive oil
Salt and pepper to taste
4 cloves garlic, chopped
1 medium onion, chopped
2-3 Tbsp canola oil
10 ancho chiles (smoked dried poblanos)
2 Tbsp raisins
1/4 cup sliced almonds
1/2 tsp cinnamon
1/4 tsp fresh ground black pepper, or to taste
1 tsp dried Mexican oregano
3 whole cloves
2 tsp dried thyme leaf
1/4 cup lightly toasted sesame seeds
1/3 cup crushed oyster crackers (or soda crackers -- something with low salt content)
1 cup canned ground tomato (or tomato puree, or fresh peeled, seeded chopped tomato)
A 3" x 1/2" piece of semi-sweet chocolate (Ibarra or other Mexican or Oaxacan chocolate is best, because has sugar mixed in)
2 cups or more chicken broth
Salt and sugar to taste (if the chocolate is sweet enough, you won't need sugar)
1 package smallest size corn or spinach tortillas (or whole wheat, or flour, whatever you prefer)
Preheat oven to 325°F. Rub chicken thighs with olive oil, and sprinkle with salt and freshly ground black pepper. Place skin side up in a roasting pan just large enough to hold them. Add 1/4 inch of cold water. Cover with aluminum foil. Roast in the oven for 1-1/2 hours or as long as it takes to complete the rest of the menu. (Believe it or not, the chicken will not overcook. It will get more and more tender.)
Soak the ancho peppers in warm water to soften, then remove stems. Drain and chop roughly, and set aside.
In a small dry frying pan, toast the sesame seeds until they turn light brown, 2-3 minutes. Remove from pan and set aside.
In a deep stock pot (6-8 quart size), sauté the onion and garlic in canola oil until the onions are translucent. Add the chiles and sauté for 2-3 minutes. Add raisins, almonds, spices, sesame seeds, and crackers. Stir constantly over low-medium heat for a few minutes, until you have a thick paste and all ingredients are cooked through. With an immersion blender (or in a food processor), purée mixture with a few tablespoons of broth, and return mixture to the pan. Add tomatoes, chocolate and enough chicken broth to make a smooth sauce. Continue stirring, and cook until the chocolate is melted and the sauce is thickened, but still a little bit runny. Add more broth (or water) as needed to achieve desired consistency. Taste, and add salt and sugar if needed.
In a dry skillet or griddle, heat tortillas on both sides until lightly browned but still pliable (1 minute on each side on a hot griddle).
Remove chicken from the oven and place on a serving platter. Cover with mole sauce, and serve with tortillas.
12 chicken thighs, bone-in and skin on
1 Tbsp olive oil
Salt and pepper to taste
4 cloves garlic, chopped
1 medium onion, chopped
2-3 Tbsp canola oil
10 ancho chiles (smoked dried poblanos)
2 Tbsp raisins
1/4 cup sliced almonds
1/2 tsp cinnamon
1/4 tsp fresh ground black pepper, or to taste
1 tsp dried Mexican oregano
3 whole cloves
2 tsp dried thyme leaf
1/4 cup lightly toasted sesame seeds
1/3 cup crushed oyster crackers (or soda crackers -- something with low salt content)
1 cup canned ground tomato (or tomato puree, or fresh peeled, seeded chopped tomato)
A 3" x 1/2" piece of semi-sweet chocolate (Ibarra or other Mexican or Oaxacan chocolate is best, because has sugar mixed in)
2 cups or more chicken broth
Salt and sugar to taste (if the chocolate is sweet enough, you won't need sugar)
1 package smallest size corn or spinach tortillas (or whole wheat, or flour, whatever you prefer)
Preheat oven to 325°F. Rub chicken thighs with olive oil, and sprinkle with salt and freshly ground black pepper. Place skin side up in a roasting pan just large enough to hold them. Add 1/4 inch of cold water. Cover with aluminum foil. Roast in the oven for 1-1/2 hours or as long as it takes to complete the rest of the menu. (Believe it or not, the chicken will not overcook. It will get more and more tender.)
Soak the ancho peppers in warm water to soften, then remove stems. Drain and chop roughly, and set aside.
In a small dry frying pan, toast the sesame seeds until they turn light brown, 2-3 minutes. Remove from pan and set aside.
In a deep stock pot (6-8 quart size), sauté the onion and garlic in canola oil until the onions are translucent. Add the chiles and sauté for 2-3 minutes. Add raisins, almonds, spices, sesame seeds, and crackers. Stir constantly over low-medium heat for a few minutes, until you have a thick paste and all ingredients are cooked through. With an immersion blender (or in a food processor), purée mixture with a few tablespoons of broth, and return mixture to the pan. Add tomatoes, chocolate and enough chicken broth to make a smooth sauce. Continue stirring, and cook until the chocolate is melted and the sauce is thickened, but still a little bit runny. Add more broth (or water) as needed to achieve desired consistency. Taste, and add salt and sugar if needed.
In a dry skillet or griddle, heat tortillas on both sides until lightly browned but still pliable (1 minute on each side on a hot griddle).
Remove chicken from the oven and place on a serving platter. Cover with mole sauce, and serve with tortillas.