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Roasted Chicken with Mexican Mole Sauce




Source of Recipe


Internet


List of Ingredients




1 10.5-oz. can low-salt chicken broth, divided
2 6-inch corn tortillas, divided
1/2 cup chopped onion
1/2 tsp. dried oregano
1 large garlic clove, minced
2 Tbs. chili powder
1 Tbs. all-purpose flour
1 14.5-oz. can no-salt-added stewed tomatoes, undrained
1 Tbs. unsweetened cocoa
2 Tbs. peanut butter
1 Tbs. cider vinegar
1 tsp. sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/8 tsp. ground cloves
8 skinned chicken quarters (about 3 lb.)
Cooking spray
4 tsp. sesame seeds, toasted


Recipe



8 servings

Preheat oven to 350º.

Bring 1 cup chicken broth to a boil in a saucepan. Add tortillas; remove from heat.

Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté 3 minutes. Add oregano and garlic, and cook 30 seconds. Stir in chili powder and flour, and cook 30 seconds. Stir in tortilla mixture; bring to a boil. Remove from heat; cool slightly. Combine the onion mixture, tomatoes, and next 7 ingredients (tomatoes through cloves) in a blender or food processor; process until smooth.

Heat 1 tsp. oil in skillet over medium-high heat until hot. Add the puréed tomato mixture, and cook 2 minutes (do not stir). Stir in remaining broth; reduce heat, and simmer 5 minutes, stirring frequently.

Place chicken quarters, meaty sides up, in a 13 x 9-inch baking dish coated with cooking spray. Pour the mole sauce over chicken. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake for 40 minutes or until the thermometer registers 180º. Sprinkle chicken with sesame seeds.