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Chicken Mole for Two
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Cooking for Two magazine 2009
| 1 Tb. | vegetable oil |
| 1 small | onion, minced (about 1/2 c.) |
| 1 Tb. | chili powder |
| 1 tsp. | minced canned chipotle in adobo sauce |
| 1/4 tsp. | ground cinnamon |
| pinch | ground cloves |
| 1/2 oz. | bittersweet, semisweet or Mexican chocolate, chopped coarse |
| 1 | garlic clove, minced |
| 1 1/4 c. | chicken broth |
| 1 | tomato, cored, seeded and chopped medium |
| 2 Tb. | raisins |
| 1 Tb. | peanut butter |
| 1 Tb. | sesame seeds, toasted, plus extra for garnish |
| table salt and ground black pepper | |
| sugar | |
| 2 (12 oz.) | bone-in split chicken breasts, skin removed, trimmed |
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Heat the oil in a 10" skillet over medium heat until shimmering. Add the oonion and cook until softened, 3-5 minutes.
2. Reduce the ehat to medium-low, stir in the chili powder, hcile, cinnamon, cloves, and chocolate, and cook, stirring constantly, until the spices are fragrant and the chocolate is melted and bubbly, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, tomato, raisins, peanut butter, and sesame seeds. Bring to a simmer and cook, stirring occasionally, until the sauce is slightly thickened and emasures about 1 3/4 cups, 10-15 minutes.
3. Transfer the sauce to a blender and process until smooth, about 30 seconds. Season with salt, pepper, and sugar to taste.
4. Pat the chicken dry with paper towels and season with salt and pepper. Arrange the chicken in an 8" square baking dish, skinned-side down, and pour the pureed sauce over the top, turning the chicken to coat evenly. Bake for 20 minutes. Flip the chicken skinned side up, and continue to bake until the thickest part of each breast registers 160-165 degrees on an instant-read thermometer, 15-25 minutes longer.
5. Remove the chicken from the oven, tent the dish loosely with foil, and let rest for 5-10 minutes. Transfer the chicken to individual serving plates, spoon the sauce over the top, sprinkle with the extra sesame seeds, and serve.
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