Mole Poblano

Ingredients

• 2 pcs Ancho Chile
• 2 pcs Pasilla Chile
• 4 pcs Chicken Thigh
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper
• 1 pcs Chipotle Chile
• 1 pcs White Onion
• 4 pcs Garlic
• 2 pcs Roma Tomato
• 2 tbsp Sesame Seeds
• 3 tbsp Almonds
• 3 tbsp Peanuts
• 2 pcs Bolillo Roll
• 1 pcs Corn Tortilla
• 40 g Mexican Chocolate
• 1 pcs Mexican Cinnamon
• 2 pcs Cloves
• 1 l Chicken Stock
• 4 tbsp Vegetable Oil
• 1 pcs Lime
• 2 tbsp Cilantro
• 2 tbsp Raisins
• 0.5 tsp Anise Seed

Method

1. Pat {chicken_thigh} dry so it browns instead of steaming, then season all over with {kosher_salt} and {black_pepper}.
2. Place {chicken_thigh} in a saucepan with part of the {white_onion}, part of the {garlic}, and {chicken_stock}. Bring to a gentle simmer over medium heat, skim if needed, and cook until the meat is tender and an instant-read thermometer reads 165°F. Remove the chicken and reserve the cooking liquid.
3. Heat a large skillet over medium heat. Toast {ancho_chile}, {pasilla_chile}, and {chipotle_chile} briefly, turning until fragrant and pliable but not scorched. Add {sesame_seeds}, {almonds}, {peanuts}, {mexican_cinnamon}, {cloves}, and {anise_seed}, toasting until aromatic. Transfer to a bowl and cover the chiles with hot water to soften.
4. Set the same skillet over medium-high heat. Char the remaining {white_onion}, remaining {garlic}, and {roma_tomato} until blistered, lightly blackened, and sweet-smelling.
5. Heat {vegetable_oil} in the skillet over medium heat. Fry {bolillo_roll} and {corn_tortilla} until deep golden and crisp at the edges, then add {raisins} just until they plump. Season lightly with {kosher_salt}.
6. Drain the softened chiles, then blend them with the toasted mixture, charred {white_onion}, charred {garlic}, {roma_tomato}, fried {bolillo_roll}, fried {corn_tortilla}, {raisins}, and some reserved cooking liquid from {chicken_stock} until very smooth.
7. Heat a heavy pot over medium heat with a little of the reserved fat from {vegetable_oil}. Pour in the blended mole carefully and fry it, stirring often, until darker, thicker, and very fragrant. Add {mexican_chocolate}, more reserved cooking liquid from {chicken_stock}, and a pinch more {kosher_salt}, then reduce at a gentle simmer until glossy and velvety. Taste and adjust the salt.
8. Slide {chicken_thigh} into the mole and simmer gently over low heat until coated, hot through, and the sauce clings to the meat without looking tight.
9. Plate the {chicken_thigh} with plenty of mole, scatter over the remaining {sesame_seeds} and {cilantro}, then squeeze {lime} over the top for brightness.