This was another "stolen" recipe from my mother-in-law's cookbook collection. It's the Chicken Mole from Cook's Illustrated, which of course, I made a few adjustments. It turned out SO flavorful and Greg declared it "restaurant quality", which is always great to hear!
1 Tbsp vegetable oil
1 Tbsp ground ancho powder
1 Tbsp chipotle in adobo sauce
1/4 c minced onions
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 oz semisweet chocolate
1 tsp minced garlic
1 c diced tomatoes (I used Rotel
1 Tbsp raisins
Salt and pepper
2 bone-in, skin-on chicken thighs
Rice, for serving
1. Preheat oven to 400°F.
2. Heat oil in a skillet over medium high heat. Add onion and cook until softened, 5 minutes. Stir in ancho, chipotle, cinnamon, cloves and chocolate and cook until spices are fragrant and chocolate is melted, 3 minutes.
3. Stir in garlic and cook until fragrant, 30 seconds. Stir in tomatoes and raisins and cook, stirring occasionally, until sauce is thickened, 10 minutes. Transfer mixture to a blender and process until smooth, 30 seconds.
4. Pat chicken dry and season with salt and pepper. Arrange chicken in a baking dish and cover with sauce, turning to coat evenly. Bake, uncovered, for 15 minutes. Turn chicken over and bake until it registers 170°F, 20 minutes.
5. Remove chicken from oven, cover loosely with foil and let rest in sauce for 5 minutes. Serve over rice and spoon sauce over top.