Roasted Cider-Glazed Chicken with Apple and Red Chile Mole

Deselect All

Apple and Red Chile Mole:

2 tablespoons canola oil

3 cloves garlic, sliced 

1 small Spanish onion, coarsely chopped 

2 tablespoons ancho chile powder 

1/2 teaspoon ground allspice 

1/2 teaspoon ground chiles de arbol 

1/2 teaspoon ground cloves

2 gala apples, cored and coarsely chopped 

2 cinnamon sticks 

Kosher salt and freshly ground black pepper

2 tablespoons pureed chipotles in adobo 

1/2 cup slivered almonds, lightly toasted 

1/4 cup coarsely crushed blue corn tortilla chips 

1/4 cup golden raisins 

2 cups homemade chicken stock or low-sodium chicken broth 

2 cups apple cider 

1 cup canned plum tomatoes, crushed slightly by hand, with their juices 

2 tablespoons apple cider vinegar 

2 tablespoons light brown sugar 

1 tablespoon honey 

1 tablespoon pure maple syrup 

1/2 ounce bittersweet chocolate, chopped 

Roasted Cider-Glazed Chicken:

2 bone-in, skin-on chicken breasts, halved

2 bone-in, skin-on chicken drumsticks 

2 bone-in, skin-on chicken thighs 

Kosher salt and freshly ground black pepper 

3 tablespoons canola oil 

1/2 cup apple cider, plus more if needed

1 tablespoon honey 

3 sprigs thyme 

1 bunch scallions, thinly sliced, for serving