Chicken Mole
Serves 4-6

2 chipotle peppers in adobo sauce
2 pasilla peppers, roasted
8 plum tomatoes, roasted
3 cloves garlic, roasted
1 teaspoon oregano
1 teaspoon cinnamon
1 tablespoon sesame seeds
1/2 teaspoon pepper
2 tablespoons canola oil
2 ounces Mexican chocolate
1 tablespoon dark cocoa powder
1/2 teaspoon salt
8 ounces tomato sauce
2 tablespoons canola oil
6 chicken thighs, bone in, skin removed

Remove seeds and stem from chipotle peppers, then puree chipotles, roasted peppers, tomatoes and garlic until smooth and set aside. Toast oregano, cinnamon, sesame seeds and pepper until fragrant. In a saucepan, heat canola oil, then add pureed vegetables, spices, chocolate, cocoa, salt and tomato sauce. Heat until chocolate melts and then continue to simmer, covered, for 15 minutes, stirring frequently. If sauce is too thick, add water to thin as needed. Set aside.

Heat canola oil in a heavy Dutch oven over medium high heat. Season chicken with salt and pepper then sear until well browned on both sides, working in batches to as to not crowd the pan. Return all browned chicken thighs to the pan, pour mole sauce over the top, cover and bake at 300 degrees for 2 hours.