Mole Chicken or is it Chicken Mole

I've fallen in love with Cook's Illustrated's line of cook books. They have very good recipes along with cooking tips/styles to help make sure things come out right. This one is adapted from their The Best International Recipe: Chicken Mole

You'll need:

• 2 Ancho Chiles
• Olive oil (~3 tbsp)
• 1 medium onion, minced
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 oz dark chocolate, chopped
• 2 garlic cloves, minced or put through a garlic press
• 2 c chicken broth
• 2 cup diced tomatoes (or 1 can)
• 1/4 cup raisins
• 2 tbsp sesame seeds
• 1/4 c tahini
• ~1 lbs chicken breasts, skin/bones removed. If large, slice to 1/2-3/4" thick

To do:

• Heat oven to 350 degrees.
• Place chiles on a baking sheet and bake for 5-7 minutes, until puffed
• Remove chiles to cool, leave oven on.
• When chiles are cool, break into small pieces after removing stem and seeds
• Heat oil in skillet on medium head until shimmering
• Add onion and saute until soft, 5-7 minutes
• Add chile pieces, cinnamon, cloves, and chocolate and cook until chocolate is bubbly, about 2 mins
• Add garlic and stir until fragrant, about 30 seconds
• Add in broth, tomatoes,raisins, sesame seeds, and tahini and cook for 10 minutes stirring occasionally
• Transfer to a blender or food processor and process until smooth, about 20-30 seconds
• You can let the sauce cool and keep it in the fridge at this point for a few days
• Set oven to 400 degrees
• Pat the chicken dry and season with salt and pepper
• Arrange chicken in the bottom of a shallow baking dish
• Pour sauce over the chicken, turning the pieces to make sure they are coated.
• Bake uncovered for 35-45 minutes
• Remove chicken from oven and tent with foil, let rest for 5-10 minutes
• Serve and enjoy

And bad me for not updating recently. Will try to be more regular.