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If roasting:
Pre-heat oven to 375°
If grilling:
bring chicken to room temperature; pat dry with paper towel. Prepare grill, banking coals to one side to allow for indirect heat Oil rack to prevent sticking. For both grilling and roasting:
In a heavy cast iron pan, toast the dried peppers briefly over medium heat on each side. With kitchen shears and wearing rubber gloves, clip the tops of the peppers (the stem end), and shake out the loose seeds. Discard seeds. Place peppers in a small heatproof bowl and cover with hot water. Allow to soften for about 30-45 minutes. When peppers are soft, wearing rubber gloves, remove from liquid (reserve a little for the blending process, below) to a cutting board. Slit peppers on one side with a sharp knife, remove remaining seeds and lift out ribs (unless you like it hotter than I do). Chop coarsely. Lightly toast coriander and caraway seeds in a dry pan over a low flame (I toast in a long-handled stainless steel measuring cup held 4 inches over a low flame) and place in a spice grinder or small food processor (or mortar). Whir or pound until ground; if using a spice grinder, transfer to food processor; add peppers, a tablespoon or so of soaking liquid, and remaining mole ingredients and whiz until pureed; it will be a coarse puree. Taste and adjust for seasoning. (makes 1 scant cup). If Roasting:
RecipeNLG
Gathered
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Ground guajillo — smooth, tangy base for salsas and enchiladas
Built-in grinder + PID temperature — cafe-quality espresso at home
Salt and pepper chicken inside and out and pour mole over. There will be a little extra if you wish to add chicken parts or wings. Marinate at least one hour if you have the time available. Otherwise, continue, it will still be good! Place in roasting pan. Pour about 1/2 inch or so of water into bottom of pan to avoid burning (replenish as necessary). Discard used marinade. Roast in oven, reducing heat after 1/2 hour to 350°, until cooked through and instant-read thermometer registers 165°-170 and juices run clear when the breast is pricked with a skewer, about 45-50 minutes more depending on your oven. If grilling:
Have hand