Chicken Mole

Ingredients (8-12 servings)

• 5 tomatillos, husked and rinsed
• 3 tablespoons almond butter
• 1 star anise pod
• 1/2 teaspoon whole cloves
• 1/2 teaspoon whole peppercorns
• 1 onion, diced
• 4 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 5 tablespoons chili powder
• 3 tablespoons flour
• 4 quarts water
• 2 tablespoons Chicken Better Than Bouillon
• 2 ounces dark chocolate
• 1/3 cup brown sugar
• 1 habanero pepper
• salt to taste
• 4 pounds boneless, skinless chicken thighs cut into bite-sized pieces
• cotija cheese
• cilantro
• sour cream
• rice, prepared according to package directions

Instructions

Roast the tomatillos under the broiler until blackened on all sides. Remove from the oven and place in the blender. Blend with the almond butter to create a puree. Set aside.

In a small skillet, toast the anise, cloves, and peppercorn until they become fragrant. Grind in a coffee grinder until thoroughly ground. Set aside.

In an 8 quart pot, heat the oil over medium heat. Add the onion and cook until tender. Add the garlic, oregano, cumin, cinnamon, chili powder and anise mixture. Cook for about 1 minute. Add the flour and cook for an additional minute, adding more oil if necessary.

Stir in the tomatillo mixture, water, bouillon, chocolate, and brown sugar. Score the habanero pepper and add to the pot. Cook on medium for 30 minutes or until reduced by about 1/3.

Add the chicken and simmer for another 30 minutes to 1 hour. Serve over rice with cotija cheese, cilantro, and sour cream to garnish.