Chicken Mole Poblano

• 35 g Sesame seeds
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Ancho chili powder
• 1 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• 400 g Canned whole peeled tomatoes
• 600 ml Chicken stock
• 30 g Dark baking chocolate
• 8 pieces Chicken thighs, bone-in, skin-on

1. Toast the sesame seeds in a dry frying pan over medium heat for 2 to 3 minutes, stirring, until fragrant and lightly golden. Tip into a bowl and set aside.
2. Finely slice the yellow onion and peel the garlic. In the same pan, cook the onion over medium heat, stirring often, until soft and lightly browned, 8 to 10 minutes; add the garlic for the final 1 minute.
3. Stir in the ancho chili powder, guajillo chili powder, ground cumin and ground cinnamon and cook for 30 seconds until aromatic. Add the canned whole peeled tomatoes and half the chicken stock, then simmer for 10 minutes to meld the flavours.
4. Blend the sauce until very smooth, then return it to a large pot. Stir in the dark baking chocolate until melted, then add the toasted sesame seeds and simmer gently for 5 minutes; the mole should look glossy and lightly thickened.
5. Nestle the chicken thighs into the mole and add enough of the remaining chicken stock to just cover the chicken. Bring to a gentle simmer, cover, and cook on low for 45 to 55 minutes until the chicken is tender and cooked through.
6. Uncover and simmer for 8 to 10 minutes to thicken the sauce so it coats the back of a spoon, turning the chicken to glaze it. Taste and adjust the balance with a little more stock if it becomes too thick.
7. Serve the chicken well coated in the mole, spooning extra sauce over the top. If you are serving with corn tortillas, warm them briefly in a dry pan and serve alongside.

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