Cook & Prep Time excludes the time to make mole sauce 1 minuteminute
Total Time 51 minutesminutes
Servings 4
Author Pam - For the Love of Cooking / Inspired by Feasting at Home
Equipment
Large Cast Iron Skillet with Lid or an Ovenproof Skillet or Dutch Oven with a Lid
Ingredients
Ingredients:
1tbspolive oil
1 ½lbschicken thighsboneless and skinless
Chili powderto taste
Cuminto taste
Corianderto taste
Garlic powderto taste
Sea salt and freshly cracked pepperto taste
2cupshomemade mole sauce
¼cupchicken broth
Garnish:
Toasted sesame seeds
Fresh cilantro leaves
Serving:
Garlic rice
Pickled red onions
Warm tortillas
Radishessliced
Sour cream
Lime wedges
Instructions
Make the homemade mole sauce (the recipe makes 4 cups of mole sauce and you'll need 2 cups for this recipe). *See the recipe link up above. Side Note: You can make the sauce the ahead of time, which is what I did.
Prepare the pickled red onions, set in the refrigerator until needed. *See the recipe link up above.
Make the garlic rice, if desired. *See the recipe link up above.
Preheat the oven to 375 degrees.
Heat the olive oil in a large cast iron skillet or oven proof skillet over medium-high heat.
Season each side of the chicken thighs with a bit of chili powder, cumin, coriander, garlic powder, sea salt, and freshly cracked pepper, to taste.
Sear the chicken in the HOT skillet until golden brown on both sides. Remove the chicken thighs from the skillet and place them on a plate.
Add the 2 cups of mole sauce and 1/4 cup of chicken broth to the the skillet and whisk to combine. Nestle the chicken and their juices into the sauce, making sure they are all well-coated.
Cover with a lid and place into the oven to bake until the thighs are cooked all the way through, ( 165 degrees F), about 20-25 minutes.
Sprinkle the top with toasted sesame seeds and fresh cilantro leaves.
Serve with garlic rice, pickled red onions, warm tortillas, radish slices, sour cream, and lime wedges. Enjoy!