Mole Amarillo Oaxaqueño (Oaxacan Yellow Mole Chicken Stew)

• 900 g Chicken thighs, bone-in, skin-on
• 2 tsp Fine sea salt
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 1 tsp Ground cumin
• 2 tsp Dried oregano
• 5 cloves Garlic
• 500 g Tomato, ripe
• 1.25 liters Chicken stock
• 60 g Masa harina
• 2 medium Chayote squash
• 250 g Green beans
• 10 g Epazote, fresh

1. Season the chicken thighs all over with 1 tsp of the fine sea salt. In a large pot over medium-high heat, brown the chicken in batches, skin-side down first, until the skin is deep golden and the fat has rendered, 10 to 12 minutes total. Transfer to a plate, leaving the fat in the pot.
2. Add the guajillo chili powder, ancho chili powder, ground cumin and dried oregano to the pot and stir for 30 seconds until fragrant. Add the garlic and cook for 1 minute, stirring so the spices do not catch. Tip in the tomatoes and cook for 6 to 8 minutes until softened and jammy.
3. Scrape the tomato and spice mixture into a blender and add about 250 ml of the chicken stock. Blend until very smooth, then pour back into the pot. Bring to a gentle simmer.
4. Whisk the masa harina with 200 ml of the chicken stock in a saucepan over medium heat until smooth and lightly thickened, 3 to 4 minutes. Whisk this slurry into the pot to thicken the mole, then add the remaining chicken stock and the remaining 1 tsp fine sea salt. Simmer for 5 minutes, stirring occasionally, until the sauce coats the back of a spoon.
5. Return the chicken (and any juices) to the pot, nestling it into the sauce. Cover and simmer gently for 35 to 40 minutes, turning the pieces once or twice, until the chicken is tender and cooked through. If the sauce thickens too much, loosen with a splash of water from the kettle.
6. Peel the chayote squash, halve it, remove the core, then cut into bite-sized pieces. Trim the green beans and cut into short lengths. Add both to the pot and simmer uncovered for 10 to 12 minutes until the vegetables are tender but still bright.
7. Stir in the epazote and simmer for 2 minutes, then taste and adjust with a pinch more fine sea salt if needed. Rest off the heat for 5 minutes so the flavours settle. Serve hot with plenty of sauce spooned over the chicken and vegetables.

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