Chicken in Mole-Poblano Sauce

Name: Chicken in Mole-Poblano Sauce
Yield: Serves 4 to 6
Ingredients: 2 dried, ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup); 1/2 dried, chipotle chile, stemmed, seeded, and torn into 1/2-inch pieces (scant tablespoon); 3 tablespoons, vegetable oil; 1 , onion, chopped fine; 1/2 teaspoon, ground cinnamon; 1/8 teaspoon, ground cloves; 1 ounce, bittersweet, semisweet, or Mexican chocolate, chopped coarse; 2 , garlic cloves, minced; 2 cups, chicken broth; 1 (14.5-ounce) can, diced tomatoes, drained; 1/4 cup, raisins; 1/4 cup, almond butter; 2 tablespoons, sesame seeds, toasted, plus extra for garnish; , Salt and pepper; , Sugar; 3 1/2 pounds, bone-in chicken pieces (split breasts, legs, and/or thighs), skin removed, trimmed

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This star of Oaxacan cuisine can take a full day to prepare and require a pantry's worth of ingredients. Can you make a great mole without all the fuss?

SERVES4 to 6

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WHY THIS RECIPE WORKS

For a simplified mole recipe that didn’t lose any of the dish’s characteristically deep, earthy flavor, we found that just two varieties of chiles—ancho and chipotle—yielded good depth of flavor, a suggestion of spiciness, and rich color. U...

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