Chicken Brine:
4 large bone-in, skinless chicken breasts
6 cups water
1/2 C sugar
1/2 C kosher salt
1 bay leaf
1 cinnamon stick
juice of 3 oranges
juice of 2 lemons
1 t black peppercorns
1 t whole cloves
Directions: mix everything together in saucepan over medium heat until sugar and salt dissolve. Set aside to cool. Once cool, poor over chicken, cover and refrigerate 12-24 hours.
Mole:
4 dried ancho chilis (reconstituted in 2 cups boiling water and allowed to soak for 15 minutes; stems and seeds removed)
1/2 c roasted almonds
1/2 c roasted pumpkin seeds (not shells)
3 roma tomatoes (halved and seeded)
1 large onion (quartered)
4 garlic whole garlic cloves
2 large jalapenos (seeded and halved)
1 bunch cilantro
1 t whole cumin seeds
Directions:
1. Preheat oven to 400 degrees.
2. Mix tomatoes, onion, garlic, jalapeno and cumin with 2 T olive oil. Salt and pepper to taste. Lay out on sheet pan and roast 30 minutes, stirring every 10 minutes.
3. To food processor bowl add roasted veggies, almonds, pumpkin seeds, cilantro, another 2 T olive oil, 1/4 c of water from ancho peppers all. Puree until smooth.
4. Remove chicken from brine and blot dry with paper towels. Place bone-side down in Dutch oven and cover with mole.
5. Bake covered for 50 minutes (to 180 degrees); stir and turn after 25 minutes and again after 40 minutes, making sure to scrape sides of bowl.
6. Allow chicken to cool. When cool, shred and add back to mole. If mole is too thick, add another couple T of the ancho water.
7. Serve with warm corn tortillas, lime wedges, radishes, avocado and cilantro.
Enjoy.
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