Chicken Mole
Ingredients
1 Chicken (3 to 4 pounds), cut into 6 pieces
2 cartons Organic Pastured Chicken Broth (pull ¼ cup out for slurry)
5 Black Peppercorns
Sea Salt, to taste
½ cup Sesame Seeds
5 whole Cloves
1 Cinnamon Stick
½ teaspoon Anise Seeds
¼ teaspoon Coriander Seeds
6 dried Guajillo Chile Peppers
4 dried Ancho Chile Peppers
6 tablespoons Certified Organic Coconut Oil
¼ cup Prunes, diced
¼ cup whole Blanched Almonds
¼ cup Pumpkin Seeds, hulled
2 tablespoons Arrowroot
2½ ounces Cocoa Powder
Pinch of Stevia, or to taste
Directions
1. Put the chicken and peppercorns in a large pot, cover with chicken broth and season with salt
2. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes
3. Transfer the chicken to a large plate and set the cooking liquid aside
4. Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes
5. Set aside 2 tablespoons for garnish and transfer the rest to a blender
6. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes and add to the blender
7. Remove the stems and seeds from the dried chile peppers
8. Heat 4 tablespoons of oil in the same skillet over medium heat
9. Add the chiles and fry until lightly toasted, about 2 minutes
10. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes
11. Meanwhile, add the prunes, almonds, pumpkin seeds and to the oil in the skillet and cook, stirring, until the seeds are golden brown, about 2 minutes
12. Make an arrowroot and broth slurry and add to the blender along with the oil and toasted mixture from the skillet
13. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce
14. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat
15. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes
16. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes
17. Add the cocoa and simmer, stirring frequently, until the sauce reduces, about 20 more minutes
18. Add the Stevia and season with salt
19. Add the chicken pieces to the sauce and warm through over low heat
20. Garnish with the reserved sesame seeds