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Chicken bathed in Oaxaca's legendary black mole, the most complex sauce in Mexican cuisine. This high protein chicken dish is the ultimate family celebration centerpiece.
Toast ancho, mulato, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes per side until pliable and fragrant; be careful not to burn them. Remove from heat, soak in hot water for 15 minutes, then drain.
In a large Dutch oven over medium-high heat, add 2 tablespoons vegetable oil. Sear chicken thighs until golden, about 5 minutes per side, then transfer to a plate.
Add remaining oil. Fry onions, garlic cloves, almonds, pumpkin seeds, bread, and plantain until deep golden brown, 7–10 minutes, stirring often. Remove each ingredient as it’s fully toasted.
Using the same pot, roast tomatoes, tortilla, and raisins until tomatoes are charred and raisins are puffed but not burned, about 5 minutes.
In a blender, combine all toasted ingredients, softened chiles, roasted tomatoes, raisins, sesame seeds, spices, and chocolate with 2 cups chicken broth. Blend in batches until completely smooth.
Return pureed mole to the pot. Cook over medium heat, stirring continuously for 20–30 minutes, until very thick and nearly sizzling.
Gradually add remaining chicken broth, whisking to create a velvety sauce. Return the seared chicken to the pot, cover, and simmer gently for 60–75 minutes until chicken is tender and sauce is deeply flavored, stirring occasionally.
Skim any excess oil from the top. Season to taste with additional salt or sugar if desired. Serve hot, garnished with sesame seeds.
