Deconstructed Chicken Mole Negro

Ingredients

• 4 pieces bone-in chicken thighs
• 3 whole dried ancho chiles
• 2 whole dried guajillo chiles
• 2 whole dried chipotle morita chiles(optional)
• 30 g dark chocolate (70%)
• 30 g almonds
• 2 tbsp sesame seeds
• 2 tbsp raisins
• 2 whole plum tomatoes
• 1/2 whole white onion
• 3 whole garlic cloves
• 1 whole corn tortillas
• 2 whole whole cloves
• 1/2 stick cinnamon stick
• 4 whole black peppercorns
• 500 ml chicken stock
• 3 tbsp vegetable oil
• 1 tsp sugar
• 1 tsp salt

Instructions

1. 1

   Prep (50 min total includes toasting and frying): Remove stems and seeds from the dried chiles. Toast chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak in hot water for 15 minutes.

2. 2

   Toast the almonds, sesame seeds, and raisins in the dry skillet until golden, about 3-4 minutes. Char the tomatoes, onion, and garlic under a broiler or in the skillet until blackened in spots, about 8 minutes.

3. 3

   Fry the torn tortilla in 1 tbsp oil until crisp. Blend the soaked chiles, toasted nuts, seeds, raisins, charred vegetables, crisp tortilla, chocolate, cloves, cinnamon, and peppercorns with 1 cup stock until completely smooth, about 5 minutes. Pass through a fine sieve.

4. 4

   Heat 2 tbsp oil in a heavy pot over medium heat and fry the mole paste carefully, stirring constantly, for 10 minutes until darkened and thickened. Gradually whisk in remaining stock, add sugar and salt, and simmer gently for 25 minutes, stirring often, until glossy and thickened.

5. 5

   Meanwhile, season chicken thighs with salt and sear in a skillet over medium-high heat, skin-side down, for 6-7 minutes per side until deeply browned and cooked through to 165°F (74°C), about 15 minutes total.

6. 6

   Plate the seared chicken thighs and spoon the mole negro generously over the top. Sprinkle with extra toasted sesame seeds and serve immediately.