Chicken Mole
"If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana..."
INGREDIENTS
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12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
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1 teaspoon salt
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MOLE SAUCE:
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1 can (28 ounces) whole tomatoes, drained
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1 medium onion, chopped
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2 dried ancho chiles, stems and seeds removed
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1/2 cup sliced almonds, toasted
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1/4 cup raisins
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3 ounces bittersweet chocolate, chopped
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3 tablespoons olive oil
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1 chipotle pepper in adobo sauce
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3 garlic cloves, peeled and halved
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3/4 teaspoon ground cumin
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1/2 teaspoon ground cinnamon
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Fresh cilantro leaves, optional
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