1/4 cup / 25 grams torn bolillo or a slice of white bread
1 quart / 1L chicken stock/broth
To begin cut the out the backbone from your chicken, save it for stock. Flip the bird around so its breast side up and find the keel, or the bone running down the center of the breasts. Run your knife along one side staying as close as possible to the keel, and once you reach the ribs go ahead and tap the top of your knife with the palm of your hand to break through. Repeat on the other side of the keel and remove. At this point you can flip your chicken over and remove the ribs, I did not since it provides a little bit of protection to the meat underneath during the roasting. You should now have two halfs of a chicken.
Take 1.5 tbsp or 4 grams kosher salt for each half and season the chicken all over. Lay on a tray lined with a wire rack skin side up and place in the fridge for a few hours at least but preferably 24 hours. You can leave this in the fridge to dry for up to 3 days. The chicken will absorb all of the salt and season the interior slightly, then will dry off giving very crispy skin.
To make the coriander crunchies take the coriander seed and place into a hot dry pan and toast for 3-4 minutes until very fragrant and golden in color. Repeat with the cumin seeds. I placed it inside of a folded piece of parchment paper and used the bottom of a pan to crush them. You want them to be mostly broken up but not quite a powder. Add in a small pinch of salt and reserve this for later.
To make the mole, using a pair of scissors cut open the guajillo and ancho chilis and remove the stem, seeds, and ribs. The Chile de Arbol I left whole. Set aside and slice your yellow onion, doesn’t need to be perfect it’s going to be blended later, then smash your garlic. Cut your figs in half.
Preheat a large saute pan over medium high heat and place your dried chilis inside and toast on both sides until the color starts to turn a nice brown, and maybe open a window. Place them into the base of your blender and cover with 2 cups / 475 ml warmed chicken broth. This is to rehydrate the chilis and make them blend super smooth.
Go back to your saute pan and add in the coriander seed, cumin seed, cinnamon, clove, and peppercorns. Toast for 3-4 minutes until the coriander and cumin has deepened in color and your house smells amazing. Remove from the pan and set aside.
In the same pan add the almonds, toast for 3 minutes tossing often. Add the pepitas and continue to toast for 2 minutes, then add the sesame seeds. Toast until the sesame seeds are a deep golden color, remove from the pan and add to the spices.
In the same pan add a bit of a neutral oil and add your figs cut side down. Sear the figs until they are a deep brown then flip and cook on the other side until the figs are very soft, around two minutes. Remove and reserve. If your pan is burnt, wipe it out or replace it. If it’s a nice sticky brown, use the same pan. That’s flavor.
Add some new oil if you need to and fry the garlic until golden, add the onions and toss. The onions are going to act like a sponge and pick up all the fond in your pan and turn an awesome color. Cook the onions for 3-4 minutes until slightly translucent and softened. Remove and reserve.
Lastly, grab your bread and toast it in the pan until it’s golden on both sides and try to pick up most of the oil.
Now all that’s left is to blend. The chilis should be nice and soft by this point so start by blending those completely smooth. Follow up with the spices, nuts, and seeds. Add the remainder of your chicken broth as needed to get it smooth. Add your figs, chocolate, onions and garlic. Finish with the bread, blend smooth and add salt to taste.
This sounds like a lot of steps and ingredients but in actuality this took me around 30 minutes. Keep warm if serving right away or cool in an ice bath. Use chicken broth to adjust your consistency later. Use within 1 week.
Finishing the dish
Preheat your oven to 350f/176c
Grab your chicken and pull it out of the refrigerator an hour before you plan on cooking it.
Lightly oil the outside of your chicken, especially the skin to help browning. Place in the oven and cook until the internal temp hits 160f/71c. Pull it out of the oven and immediately sprinkle over the coriander/cumin crunchy. Let this rest for ten minutes to carry over to 165f/73c
Heat up your mole and adjust seasoning or consistency.
Ladle a good amount of mole on the bottom of your plate, place the chicken on top, and ladle over more mole.