The Date-Night Chicken I Make Again and Again

Working with one ancho at a time, use a paring knife to cut a slit all the way down one side of the chile. Open the chile like a book and remove the stem and seeds. Tear the chiles into 1/2-inch pieces and set aside.

In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, garlic, and 1/2 teaspoon salt and cook until softened and beginning to brown, 5 to 7 minutes. Reduce the heat to medium, stir in the chocolate, 2 tablespoons of the sesame seeds, cinnamon, cloves, and the torn ancho chiles, and cook, stirring constantly, until the chocolate is melted and bubbly, about 2 minutes. Stir in the chipotles in adobo and cook until fragrant, about 30 seconds.

Slowly pour in the broth, scraping the bottom of the pot well to loosen any browned bits. Stir in the tomatoes, raisins, and almond butter. Bring to a simmer and cook, stirring occasionally, until thickened and opaque, about 10 minutes.  Carefully transfer the mixture to a blender and blend until smooth, about 20 seconds, venting the lid to allow steam to escape. Return the blended sauce to the pot, off the heat.

Pat the chicken dry with paper towels and season with the remaining 1/2 teaspoon salt and pepper. Arrange the chicken in the sauce in a single layer, turning to coat it evenly. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook gently until the chicken registers 170°F, 25 to 30 minutes, stirring and scraping the bottom of the pot every 10 minutes. Remove from the heat and let rest for 10 minutes. Serve with rice and/or tortillas, sprinkled with the remaining 1 tablespoon sesame seeds. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently in the sauce in a saucepan until heated through. You may need to add a splash of water or broth to loosen the sauce. Love the recipe? Leave us stars and a comment below!