Roasted Chicken with Ancho Mole Sauce

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  • Total Time: 1 hrs 40 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 4 servings

A neutral meat such as chicken is the perfect entree to dress with a made-from-scratch mole sauce featuring the complex, dense and subtly smoldering pungency of ancho chiles.



    1. Preheat oven to 425 degrees. Combine butter, cumin, coriander, cayenne and pepper in a small bowl. Rinse the chicken and pat dry. Massage the butter mixture over the outside of the chicken. Place the chicken in a roasting pan and truss. Roast in preheated oven for 90 minutes, or until chicken is cooked through.

    2. Meanwhile, sauté the dried chilies in 2 tablespoons olive oil over medium heat until they release their aroma, about 4 minutes. Transfer to a bowl of hot water and let soak for 15 minutes.

    3. Add the tortillas to the remaining oil and brown on both sides. Tear into strips and set aside.

    4. Add the onions and garlic to the pan and sauté for 1 minute. Add the peanuts, almonds, raisins, and pepitas and sauté 3 minutes. Add sesame seeds and spices (cloves, anise, coriander, peppercorns, cinnamon, allspice, thyme, marjoram) and cook another 3 minutes.

    5. Add tortillas and stale bread to the mixture, followed by the tomatoes and tomatillos. Return soaked chilies to the pan along with chicken broth. Simmer 20 minutes.

    6. Stir in chocolate until melted. Turn off heat and remove cinnamon stick. Puree in batches.

    7. Serve mole sauce over chicken.

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