Chicken Mole quick and authentic

Traditional Chicken Mole gets its amazing flavor from a complex blend of spices and a long, labor intensive stint behind the stove.

The editors of Cook’s Illustrated’s new “The Best International Recipe,” focused on ways home cooks bring the flavors of other countries and cultures into the kitchen, without having to hunt for hard-to-find ingredients or compromise authenticity. Their Chicken Mole comes together in less than an hour.

Cook’s Illustrated editors, who are known for their attention to detail, have adapted more than 350 recipes from 30 countries in the latest cookbook. From Wiener Schnitzel in Austria to Ricotta Gnocchi in Italy to Mechoui in Morocco, a home cook could tour the world without leaving their stove.

The book includes those signature step-by-step illustrations and kitchen tips.

Here’s the recipe for chicken mole from the book:

Chicken Mole

2 ancho chilies, (see notes) brushed clean

1/2 chipotle chili, (see notes) brushed clean

3 tablespoons vegetable oil

1 medium onion, minced

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 ounce bittersweet, semisweet or Mexican chocolate, chopped coarse

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

2 cups low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, drained

1/4 cup raisins

2 tablespoons sesame seeds, toasted, plus extra for garnish

1/4 cup almond butter

Salt and ground black pepper

Sugar

3 1/2 pounds bone-in chicken pieces (split breasts, legs and/or thighs) skin removed

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place the ancho and chipotle chilies on a baking sheet and toast in the oven until fragrant and puffed, about 6 minutes. Remove the chilies from the oven and let cool (leave the oven on). When cool enough to handle, seed and stem the chilies and break into small pieces.

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the toasted chili pieces, cinnamon, cloves and chocolate and cook until the spices are fragrant and the chocolate is melted and bubbly, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, tomatoes, raisins, sesame seeds and almond butter and cook, stirring occasionally, until slightly thickened and measures about 2 1/2 cups, about 10 minutes. Transfer the chili mixture to a blender or food processor and process until smooth, about 20 seconds. Season with salt, pepper and sugar to taste. (Up to this point, the sauce can be cooled and refrigerated for up to three days. Loosen the sauce with water as needed before continuing with the recipe.)

Adjust the oven temperature to 400 degrees. Pat the chicken pieces dry and season with salt and pepper. Arrange the chicken in a single layer in a shallow baking dish and cover with the mole sauce, turning the chicken to coat evenly. Bake, uncovered, until an instant read thermometer inserted into the center of a chicken breast registers 160 degrees, or into a thigh or drumstick registers 170 degrees, 35 to 45 minutes.

Remove the chicken from the oven, cover loosely with foil and lest rest in the sauce for 5 to 10 minutes. Transfer the chicken to a large serving platter or individual serving plates, spoon the sauce over top and sprinkle with sesame seeds before serving.

Notes: Ancho chilies are poblano chilies that have been dried and chipotle chilies are jalapeño chilies that have been dried. Cook’s Illustrated editors recommend wearing gloves when handling the toasted chilies; they are very spicy and might burn your skin. The flavor of mole made with whole ancho chilies is superior to ground ancho powder, but if necessary, substitute 2 tablespoons ground ancho powder for the fresh and add the powder with the cinnamon. Feel free to substitute 1/2 teaspoon ground chipotle powder or 1/2 teaspoon minced chipotles in adobo sauce for the chipotle chili and add with the cinnamon.

Yield: 4 to 6 servings

Approximate nutrition per serving: 535 calories, 29 grams fat (5.5 grams saturated, 48 percent fat calories), 50 grams protein, 19 grams carbohydrate, 126 milligrams cholesterol, 3 grams dietary fiber, 286 milligrams sodium.