Mole Poblano con Pollo

Ingredients

• 2.6 lbchicken thighs, bone-in, skin on
• 4ancho chilies, stemmed and deseeded
• 3pasilla chilies, stemmed and deseeded
• 3guajillo chilies, stemmed and deseeded
• 1 3/4 ozblanched almonds
• 1 1/2 ozpeanuts, unsalted
• 3 tbspsesame seeds, plus extra to finish
• 1 3/4 ozraisins
• 1corn tortillas, torn, as a thickener
• 1 slicewhite bread, torn, as a thickener
• 1 1/2 ozdairy-free dark chocolate, at least 70% — check the label, some dark chocolate contains milk fat
• 7 ozchopped tomatoes
• 1white onion, roughly chopped
• 4 clovesgarlic
• 1/2 tspground cinnamon
• 1/4 tspground cloves
• 1 quartchicken stock
• 1/4 cupvegetable oil
• 2 tspsea salt

Method

1. 1

   Simmer the chicken thighs in the stock with 1 teaspoon of the salt for 30 minutes, until cooked through. Lift out and keep the stock — it becomes the body of the sauce.

2. 2

   Toast the ancho, pasilla and guajillo chilies in a dry pan for 30 seconds a side until they smell sweet, then soak in just-boiled water for 20 minutes.

3. 3

   Heat 2 tablespoons of the oil in a pan and fry the almonds, peanuts and sesame seeds until golden, about 3 minutes. Add the raisins, torn tortilla and bread and fry for another 2 minutes until the bread is crisp. Tip everything into the blender.

4. 4

   In the same pan, cook the onion and garlic for 6 minutes until soft, then add the tomatoes, cinnamon and cloves and cook for 3 minutes more. Add to the blender.

5. 5

   Add the drained chilies and 500 ml of the reserved stock and blend for a full 2 minutes until as smooth as you can get it. Push the whole lot through a strainer, pressing hard.

6. 6

   Heat the remaining oil in a heavy pot, pour in the sauce and cook for 20 minutes over low heat, stirring often. Stir in the chocolate until melted, then loosen with more stock until it coats a spoon thickly. Season.

7. 7

   Return the chicken to the pot, turn it through the sauce and warm for 10 minutes. Serve scattered with sesame seeds, with rice alongside.

Nutrition per serving