Chicken Mole Poblano

Ingredients

• 1.5kg chicken thighs and drumsticks, bone in, skin on
• 1 white onion, halved
• 4 cloves garlic, 2 whole and 2 peeled
• 1 bay leaf
• 4 dried ancho chillies, stalks and seeds removed
• 3 dried pasilla chillies, stalks and seeds removed
• 3 dried guajillo chillies, stalks and seeds removed
• 40g blanched almonds
• 30g unsalted peanuts
• 40g sesame seeds, plus extra to serve
• 50g raisins
• 1 corn tortilla, torn
• 1 ripe plantain or underripe banana, sliced
• 2 plum tomatoes, halved
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground aniseed
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 50g dark chocolate, 70% cocoa, chopped
• 3 tbsp vegetable oil
• 1 tsp fine salt
• 1 tsp light brown sugar

Method

1. Place the chicken in a large pan with the onion half, 2 whole garlic cloves, bay leaf and 1 tsp of salt. Cover with water, bring to the boil, then simmer for 30 minutes. Lift out the chicken and strain and reserve 1 litre of the stock.

2. Toast the chillies in a dry pan for 30 seconds per side, then soak in hot water for 20 minutes and drain.

3. Lightly toast the almonds, peanuts and 30g of the sesame seeds in a dry pan until golden. Fry the tortilla, raisins, plantain, tomatoes, the remaining onion half and 2 peeled garlic cloves in 1 tbsp of the oil until softened and browned.

4. Blend the chillies, the toasted nuts and seeds, the fried ingredients, spices and oregano with 400ml of the reserved stock in batches until completely smooth.

5. Heat the remaining oil in a large casserole until hot. Pour in the paste carefully and fry for 10 minutes, stirring constantly.

6. Stir in the remaining stock, the chocolate and sugar and simmer gently for 30 minutes, stirring often, until thick and glossy. Season to taste.

7. Add the chicken and simmer for 15 minutes. Serve scattered with the remaining sesame seeds, toasted.