1 T Diamond Kosher Salt. (If using table salt, reduce quantity by half.)
1.5 tsp ground Black Pepper
1 tsp Cumin
1/2 tsp Cinnamon
2 oz peanut oil for searing.
4 cups rich chicken stock, warmed in a separate pot… 150° max
3 Ancho Chilis, stemmed and seeded. Add to the stock to re-hydrate and soften
1 cup roasted, unsalted Spanish Peanuts
1 small to medium yellow onion, medium dice
2 garlic cloves, minced
3 Roma tomatoes, seeded, medium dice
2 lightly toasted corn tortillas, cut medium dice
1 chipotle pepper in adobo sauce
1 oz bittersweet chocolate, chopped
Combine the salt/pepper, cinnamon and cumin in a small bowl.
Generously season the chicken and let sit for 1 hour in refrigerator. Or do the day before…even better!
(Season well but you’ll have some left over. Save for seasoning later if needed.)
Cut and season the chicken. Set aside.
Pour the chicken stock into a sauce pan and put on low heat. Add the stemmed and seeded Ancho Chilis to rehydrate and soften. Keep on very low heat.
Over medium heat, warm a dry, large sauté pan and add the peanuts. Dry sauté until they start to shine with the natural oil being drawn out. (Don’t add any oil to the pan. Just dry heat…) Remove nuts from pan a set aside.
Add a little oil to the sauté pan and brown the chicken. Remove from pan and set aside.
Reduce the heat and add the onion and garlic to the pan, sauté until onions are translucent.
Add the chopped tomatoes, the chipotle chile and the roasted peanuts. Bring to a simmer.
Puree all in a blender along with the diced tortillas.
Add the chopped chocolate. Taste and adjust seasonings with remaining spice mix.
Place browned chicken into a baking dish and cover with the sauce. Cover and bake for 45 minutes at 325°.