Made by Chef Ernesto Rodriguez, owner and founder of El Molcajete Sauces

Serves 4–6

Ingredients:

• 6–8 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin (optional)
• 1/2 teaspoon smoked paprika (optional)
• 1 tablespoon olive oil
• 1/2 white onion, sliced
• 2 cloves garlic, minced
• 1-1/2 cups Mole Sauce (see recipe below)
• 1 cup chicken broth
• Sesame seeds (for garnish)
• Fresh cilantro (for garnish)

Directions:

1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season with salt, pepper, cumin, and paprika.
2. Heat olive oil in a pan over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes until golden. Flip and cook for 2 more minutes. Remove and set aside.
3. In the same pan, sauté onion and garlic until soft and fragrant, about 3 minutes.
4. Add the mole sauce and chicken broth. Stir until smooth.
5. Place chicken thighs in a baking dish. Pour the mole sauce over them, making sure thighs are well coated.  Cover with foil and bake for 35 minutes.
6. Remove foil and bake another 15–20 minutes until chicken is fully cooked (internal temperature 165°F) and sauce is bubbling and thickened.  Garnish with sesame seeds and cilantro.

Tip:

El Molcajete Sauces can be substituted for homemade mole sauce.

Mole Sauce

Ingredients:

• 6 oz chilies anchos
• 6 oz chiles guajilloes
• 1/2 lb. Roma tomatoes
• 1 red onion, chopped
• 2 Plantains, diced
• 3 apples, peeled and diced
• 2 oz. almonds, chopped
• 1 oz. of white sesame seeds
• 4 oz. piloncillo (hard molasses)
• 3 oz. Mexican chocolate
• 1 teaspoon of cumin
• Salt and pepper, to taste

Directions:

1. Clean the dried chilies by cutting them in half.   Remove the seeds.  
2. Place in hot pan and roast in the oven for 2 -3 minutes on each side until nicely browned. 
3. Wash tomatoes and put them in a pot to boil with 3 cups of water for 20 minutes or until the tomatoes are completely cooked.
4. Add the chilies to the pot with tomatoes. Soak them for 20 min or overnight.  Chiles and tomatoes can be prepared the day before.
5. Take a large pan, add chopped onions and sauté in coconut or vegetable oil.  Add diced plantains, apples, almonds, sesame seeds.   Cook all the ingredients for 25 minutes until all ingredients are soft. Add them to the tomato and chili pot and cook for another 30 minutes.  
6. Place all ingredients in a blender and blend until smooth.  (Don’t add more water.)  Strain the sauce and return strained sauce to the pot to simmer for 20 more minutes.
7. Add piloncillo, chocolate, cumin and salt, pepper.  Simmer until the chocolate is melted.  Serve with veggies, meat, or tortilla chips.