- 2-4 dried chiles (use ancho, pasilla, or guajillo)
- 2 onions, chopped
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup sesame seeds (or use pepitas, peanuts, or almond butter)
- 1/4 cup dark chocolate chips
- 1/4 cup raisins
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 2 cups chicken stock
- 1/2 cup brewed coffee
- 2 slices bread
- 2 pounds boneless, skinless chicken thighs (or use breasts, up to you!)
- diced avocado, cilantro, sesame seeds to serve
- rice or tortillas to serve, optional
- Put the dried chiles in a bowl and cover with boiling water. Put a plate over the bowl and let the chiles soak for about 15 minutes. When they have softened, remove the stem and seeds and roughly chop. Discard the stem, keep some seeds if you want some heat.
- While the chiles are soaking, cook the onion in the butter in a very large pot or Dutch oven. Stir to make sure they don’t burn.
- Add the chopped chiles, minced garlic, and sesame seeds. Stir and cook for 3 minutes.
- Add the chocolate, raisins, cinnamon, salt, and oregano. Stir to combine and cook for another 2 minutes.
- Add the chicken stock and coffee. Crumble in the bread. Cover the pot with a lid and simmer for 10 minutes.
- CAREFULLY transfer sauce to a blender and blend until pretty smooth. You could use an immersion blender, too.
- Return the sauce to the pot and add the chicken. Tuck them into the sauce and stir. Make sure the chicken is covered in sauce, then cover the pot with a lid. Let simmer for about 25 minutes.
- The chicken is done when you can shred it with forks. To serve, ladle the chicken and lots of mole into a bowl. Garnish with lots of avocado, cilantro and sesame seeds. You can also eat this in tortillas – just serve with less sauce if you are making tacos. You can also serve it over rice to soak up the sauce.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!