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1
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes.
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2
Put them into a bowl with the raisins and cover them with hot water.
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3
Soak unti softened, about 30 minutes.
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4
In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme.
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5
Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender.
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6
In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano.
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7
Cook until lightly browned, then add the tomatoes.
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8
Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender.
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9
Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid.
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10
Puree, adding more soaking liquid as needed, to make a smooth sauce.
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11
(This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
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12
Pour the lemon juice over the chicken and season it well with salt and pepper.
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13
Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan.
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14
Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes.
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15
Add the chicken stock and return the chicken pieces to the pan.
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16
Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
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17
Meanwhile, put the onion and radish slices into a bowl.
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18
Add the lime juice and remaining 2 tablespoons olive oil and season with salt.
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19
Mix well and serve with the chicken.
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20
Serve over cooked white rice with the onion and radish salad.
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21
Garnish everything with cilantro leaves.
