Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |