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INGREDIENTS

• 1 qt. Chicken Stock
• 2 oz. dried chipotles
• 2 oz. dried ancho chiles
• 6 Split Chicken Breasts
• 2 cloves garlic, peeled
• ½ can tomato paste
• 1 small yellow onion
• 2 small carrots
• 4 stalks celery
• 3-4 sprigs fresh oregano
• CrackedPepper/Kosher Salt to taste
• 2 tbsp. unsalted butter
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/4 tsp. ground coriander
• 1/2 tsp. fennel seeds
• 1/2 tsp. cinnamon
• 1/2 ripe banana
• 1 small corn tortilla, roughly chopped
• 1/4 cup slivered almonds toasted
• 2 tbsp. sesame seeds, toasted
• 2 tbsp. raisins
• 2 oz. unsweetened Bakers chocolate,
• 2 tbl. raw cacao powder

INSTRUCTIONS

Chicken and Base Stock

1. In a large pan bring chicken stock to a boil. De-seed dried chilis add to chicken stock. Turn off heat and set aside.
2. In a large pan add rough chopped onion, garlic, carrots, and celery and tomato paste. Roast in 350 degree oven until caramelized (about 10-15 minutes). Once roasted add to chicken stock.
3. minutes.
4. Working with a few at a time, season and sear split breasts. Add to chili/chicken stock and let cook or 15 minutes on simmer. Turn off heat and let chicken rest in liquid before removing (approx 15 minutes). Remove chicken and set aside in refrigerator for later use.
5. Puree and strain Chili/Chicken stock in blender. Return liquid to pot.

Chocolate Roux

1. Heat butter in a large pan over medium heat. Add cloves, allspice, coriander, fennel seeds, and cinnamon stirring constantly, until lightly toasted and fragrant.
   
2. Add banana, tortilla, toasted almonds, sesame seeds, and raisins with a splash of chicken stock and cook, stirring occasionally, until raisins are plump and almonds soft.
3. Add chocolate and cocoa powder. Stir until chocolate is melted and blended. Bake entire mixture in 350 degree oven for 15 minutes or until in becomes a deep brown and becomes crumbly.
   
4. Place chocolate mixture into the blender purée until very smooth (at least 3 minutes)

The Finish

1. Combine Chocolate Mixture and Chili/Chicken stock in large sauce pan. Bring to a boil. Turn down to a simmer and let cook for at least 30 minutes. Keep eye on thickness if over reduced and to think add plain chicken stock or water to adjust. If too thin let reduce longer.
   
2. Recipe yields 2 quarts of mole sauce. What is not used can be frozen to be used for future meals. This has the benefit of only one super long prep day to get enough sauce for 3-5 meals.
3. Remove the breast bones from the split fryers. Arrange them in a pyrex baking dish pour over a good amount of mole sauce.
   
4. Bake in a 350 degree oven for 20 minutes with a 5 minute rest after baking.
5. Serve over rice.
6. Garnish with queso fresco, sesame seeds, almonds, raisins, scallions, and tortilla crisps. )