2 ea Ancho chilies
1 ea Chipotle chili in Adobo, minced
3 tbsp vegetable oil
1 ea medium onion, diced
½ tsp cinnamon
1 pinch ground clove
1 oz bittersweet chocolate, chopped course
2 tsp garlic, minced
2 cups chicken broth
1 ea 14oz can chopped tomatoes, drained
¼ cup raisins
2 tbsp sesame seeds, toasted
¼ cup peanut butter
1 ea 3 lb bone in chicken pieces or thighs
Sugar, salt & pepper to taste
Heat oven to 350 degrees.
Place the chilies on a pie tin and toast for 4-5 minutes. Remove until cool enough to handle, de-stem, de-seed and break into pieces.
Heat oil in a heavy bottom pan over medium high heat. Add onions and cook until soft, approx 5-7 minutes. Stir in toasted chilies, cinnamon, clove, and chocolate and cook until chocolate is melted, approx 2 minutes.
Stir in garlic, cook 30 seconds then add broth, tomatoes, raisins, sesame seeds, and peanut butter and cook until slightly thickened, approx 10 minutes.
Transfer the chili mixture into a food processor, blender or use a immersion blender and puree. Season with salt, pepper and sugar to taste.
Adjust oven temperature to 400 degree. Pat chicken dry with paper towel, season with salt and pepper. In a brassier or heavy bottom pot brown the chicken in a small amount of oil. Pour the chili mixture over top of chicken and bake for 30-40 minutes or until chicken measures 165 degree on a meat thermometer.
Remove from oven, let rest then transfer to a serving platter, spoon over sauce and serve.