Chicken Mole

Ingredients

• 12 servings flour tortilla 
• 4 teaspoons cumin seeds 
• 1.3 pounds onion sliced
• 0.5 cup almonds sliced
• 1.5 teaspoons oregano dried
• 0.3 cup raisins 
• 4 teaspoons coriander seeds 
• 3 cups chicken broth 
• 12  orange zest 
• 1 ounce pepper flakes dried stemmed rinsed seeded
• 3 tablespoons vegetable oil; peanut oil preferred divided () (preferably unrefined)
• 12 servings cilantro leaves fresh chopped
• 6 large garlic clove sliced
• 3.1 ounce chocolate chopped
• 2 cups orange juice 
• 5 pounds chicken thighs boneless skinless
• 4 ounces pepper flakes dried stemmed rinsed seeded

Equipment

• bowl
• sauce pan
• pot
• blender
• tongs

Directions

1. Heat 1 tablespoon oil in heavy large pot
2. over medium-high heat.
3. Sprinkle chicken on
4. both sides with salt and pepper. Working
5. in batches, add chicken to pot; sauté
6. until lightly browned, adding more oil by
7. tablespoonfuls as needed, about 3 minutes
8. per side.
9. Transfer chicken to large bowl.
10. Return chicken and any juices to pot.
11. Add broth and orange juice; bring just to
12. boil. Reduce heat to medium-low; cover
13. and simmer until chicken is tender and just
14. cooked through, about 25 minutes.
15. Meanwhile, heat 2 tablespoons oil in
16. heavy large saucepan over medium-high
17. heat.
18. Add onions and sauté until golden
19. brown, about 18 minutes. Reduce heat to
20. medium.
21. Add almonds, garlic, cumin, and
22. coriander. Sautéuntil nuts and garlic begin
23. to color, about 2 minutes.
24. Add chiles and stir
25. until beginning to soften, about 2 minutes.
26. Using tongs, transfer chicken to large
27. bowl.
28. Pour chicken cooking liquid into
29. saucepan with onion mixture (reserve pot).
30. Add raisins, orange peel, and oregano to
31. saucepan. Cover and simmer until chiles
32. are very soft, stirring occasionally, about 30
33. minutes.
34. Remove from heat; add chocolate.
35. Let stand until chocolate melts and sauce
36. mixture cools slightly, about 15 minutes.
37. Working in small batches, transfer
38. sauce mixture to blender and puree until
39. smooth; return to reserved pot. Season
40. sauce to taste with salt and pepper.
41. Coarsely shred chicken and return to
42. sauce; stir to coat. DO AHEAD: Can be
43. made 3 days ahead. Chill until cold,
44. then cover and keep chilled. Rewarm
45. over low heat before serving.
46. Transfer chicken mole to bowl.
47. Sprinkle
48. with cilantro.
49. Serve with warm tortillas.
50. * Available at many supermarkets and at
51. specialty foods stores and Latin markets.
52. ** Dark, sweet, grainy-textured chocolate
53. disks flavored with cinnamon; available at
54. Latin markets and from mexgrocer.com.