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Honey Mole con Pollo

YIELD: Makes 2 servings

INGREDIENTS

4 - plum tomatoes

1 cup - onion, diced small

3 T - vegetable oil

1/4 cup - sesame seeds

1/2 cup - pumpkin seeds

6 cloves - garlic

1/2 tsp. - ground cinnamon

1/2 tsp. - ground allspice

1/2 tsp. - ground cumin

2 - Guajillo chilies, seeded and chopped

2 - Pasilla chilies, seeded and chopped

1 sprig - fresh thyme

1 tsp. - dried Mexican oregano

1 slice - white bread, toasted

1 qt. - chicken stock, more for adjusting consistency

4 T - honey

1 tsp. - kosher salt

pinch of ground black pepper

2 oz. - semisweet chocolate, chopped

4 - chicken leg/thigh quarters, simmered in salted water until tender

DIRECTIONS

Char the tomatoes over an open flame until skin blisters and blackens. Peel skin, remove core, and chop. Set aside.

Sauté the onion in the oil over high heat until edges are brown, then reduce heat to medium-low, add the dried chilies, sesame seeds, pumpkin seeds, and garlic cloves and cook until garlic is golden brown.

Add the cinnamon, allspice, and cumin and toast for 30 seconds.

Add the reserved tomatoes, thyme, oregano, bread, white stock, and salt and pepper, and simmer, tightly covered for 20 minutes.

Remove the thyme sprig, transfer to the jar of a bar blender and puree until smooth.

Heat 1 T oil in a saucepan until smoking lightly, and strain the chili mixture into the pan. Add more stock to thin to nappé if necessary.

Reduce heat to medium-low, add the chocolate, and simmer sauce for 5 minutes.

Add the honey and season to taste.

Add the cooked chicken pieces to the sauce and simmer for 10 minutes to heat it through.

Serve with warm corn tortillas, if desired.

Recipe developed by Chef Wook Kang for the National Honey Board.