BRAISED CHICKEN MOLE
3 corn tortillas (6-inch)
7 dried ancho chiles (seeds removed, torn into pieces)
1/2 cup raisins
3 cups water (boiling)
2 tablespoons olive oil
1 whole chicken (cut into 8 pieces, 2 legs, 2 thighs, breast cut in half)
2 small onions (peeled, small dice)
4 cloves garlic (peeled, roughly chopped)
1 teaspoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons dried oregano
1 cinnamon stick
1/4 cup sliced almonds
1/4 cup white sesame seeds
1/4 cup pumpkin seeds
1 large tomato (cored, roughly chopped)
1 cup fresh squeezed orange juice
2 1/2 cups chicken stock
2 pieces orange peel
1 lime (juiced)
2.7 ounces Mexican chocolate
FOR THE SPICY MARINATED ONIONS:
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 1/2 cup red onion (shaved)
2 jalapenos (shaved thin into rings)
white rice (steamed, for serving)
6 sprigs cilantro (for serving)
On a preheated grill or grill pan, grill the tortillas on both sides. Cut the tortillas. Into a small bowl, add the cut charred tortillas, chiles and raisins, and pour the hot water on top. Cover with plastic wrap and set aside for 5 minutes, allowing the chiles to soften. In a bowl, strain the chile mixture, and add to a blender, along with 3/4 cup of the liquid. Puree until a smooth paste forms.
On a plate, season the chicken with salt and pepper. In a Dutch oven over medium-high heat, add the olive oil. Add the chicken, skin-side down, and cook until golden brown on both sides. Remove to a platter.
Into the Dutch oven, add the onions and garlic, and cook until softened, about 4 minutes. Add the cumin, coriander, oregano, cinnamon stick, almonds, sesame seeds, and pumpkin seeds, and toast until aromatic, about 2-3 minutes. Add the pureed chile mixture, and cook for 1-2 minutes. Add the tomato, orange juice, and chicken stock, and stir to combine. Using an immersion blender, puree sauce until smooth. Add chicken and bring to a simmer, cover the Dutch oven and allow to simmer for 1 hour.
Remove chicken to a plate. Add the orange peels, lime juice, and chocolate, and stir to combine. Blend with immersion blender again, if necessary. Bring the pureed mixture to a simmer and season with salt and pepper. Add the chicken pieces back into the Dutch oven and allow to simmer for 5-10 minutes.
For the Spicy Marinated Onions: In a small bowl, add the orange juice and lime juice, and whisk to combine. Add the onions and jalapeno and toss to coat. Season with salt, cover, and let sit, allowing the vegetables to soften and marinate.
To Serve: Scoop some white rice on to a platter and top with the chicken and mole sauce. Garnish with the cilantro and spicy marinated onions.
Tip: For an easy substitute of the chile puree use tomato puree with a little bit of ancho chili powder.