Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 900g/2 lbs)
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 2 tbsp (30 ml) vegetable oil
  • 1 large onion, chopped (about 150g/5.3oz)
  • 4 cloves garlic, minced (about 12g/0.42oz)
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried pasilla chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 (28 ounce/794g) can crushed tomatoes
  • ¼ cup (30g) blanched almonds
  • ¼ cup (25g) raisins
  • 2 tbsp (14g) unsweetened cocoa powder
  • 1 tbsp (6g) Mexican oregano
  • 1 tsp (5g) ground cinnamon
  • ½ tsp (2.5g) ground cumin
  • ¼ tsp (1.25g) ground cloves
  • 1 ounce (28g) Mexican chocolate (such as Ibarra or Abuelita), roughly chopped
  • 2 cups (475 ml) chicken broth
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tsp (5g) salt, or to taste
  • ½ tsp (2.5g) black pepper, or to taste
  • Optional: 1-2 squares of dark chocolate (70% cacao or higher), for added depth

Instructions:

  1. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear chicken thighs until golden brown on both sides. Remove chicken and set aside.
  2. In the same pot, add dried chiles and cook for 1-2 minutes per side, until fragrant and slightly softened. Be careful not to burn them, or they'll taste bitter.
  3. Add onion and garlic to the pot and sauté until softened and translucent, about 5 minutes.
  4. Add crushed tomatoes, almonds, raisins, cocoa powder, oregano, cinnamon, cumin, cloves, and chocolate to the pot. Stir to combine.
  5. Pour in chicken broth and apple cider vinegar. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
  6. Carefully transfer the sauce to a blender or food processor (in batches, if necessary) and blend until completely smooth. Be careful when blending hot liquids!
  7. Pour the blended sauce back into the Dutch oven. Return the chicken thighs to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat and cover. Simmer for 1 hour, or until chicken is cooked through and tender (internal temperature reaches 165°F/74°C).
  8. Taste the sauce and adjust seasoning with salt and pepper as needed. Add a square or two of dark chocolate for a deeper flavour if you fancy.
  9. Serve hot, garnished with sesame seeds and chopped cilantro (coriander) if desired. Enjoy your chicken mole!