Chicken mole

Active: 1 hour 15 minutes; Total: 2 hours 5 minutes; Serves: 8

Water	8 cups
Salt, kosher	½ tablespoon + ½ tablespoon + 1 tablespoon
Chicken quarters, skin-on, bone-in	3 ¼ pounds
Oil, vegetable	¼ cup + 3 cups + ½ cup
Garlic	8 cloves + 4 cloves
Tomatoes, plum, diced	4 ½ cups
Onion, yellow, diced	3 ½ cups
Chiles, guajillo, dried stemmed	1 3/4 ounces
Chiles, árbol, dried, stemmed	1/8 ounce
Chiles, ancho, dried, stemmed	2 ½ ounces
Chiles, pasilla negro, dried, stemmed	3/4 ounces
Chiles, mulato, dried, stemmed	1 ounce
Sesame seeds	½ cup +
Pepitas	½ cup
Tortillas, corn, 6-inch	3 + more for serving
Baguette, bolillo or demi, torn into pieces	5 ½ cups
Chocolate, Mexican (Dandelion or Ibarra)	2 disks (6 ounces)
Rice, long grain, cooked

1. Bring the water and ½-tablespoon salt to a boil in a large stockpot over high heat. 
2. Reduce heat to medium-low, and add the chicken. 
3. Cook until the chicken is tender and a thermometer inserted in the thickest portion of meat registers 155°F, about 30 minutes. 
4. Remove the chicken; set aside on a large plate. 
5. Reserve 4 cups of the cooking liquid in a large heatproof bowl; discard remaining cooking liquid. 
6. Heat ¼-cup oil in a 12-inch skillet over medium-high heat. 
7. Add eight garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. 
8. Add the tomatoes, onions, and ½-tablespoon salt; cook, stirring occasionally, until the onions are translucent and softened, about 8 minutes. 
9. Transfer the mixture to a blender. 
10. Secure a lid on the blender, remove the center piece to allow steam to escape. 
11. Place a kitchen towel over the opening in the lid; process until smooth, about 1 minute. 
12. Transfer to a large bowl; set aside. 
13. Wipe the skillet clean; heat 3-cups oil over medium-high heat. 
14. Working with a few different types of chiles at a time, place in a spider, and submerge in hot oil for 2 seconds per a batch. 
15. Remove from oil using spider, and place in a large heatproof bowl; repeat with remaining chiles and 4 cloves of garlic. 
16. Place sesame seeds and pepitas in a medium metal strainer; submerge in hot oil in skillet over medium-high. 
17. Cook, stirring the mixture inside the strainer and shaking occasionally, until seeds are golden brown and fragrant, about 2 minutes. 
18. Transfer the seed mixture to the bowl with the chile mixture. 
19. Working with one tortilla at a time, add to hot oil in skillet over medium-high. 
20. Cook, turning occasionally, until golden brown, about 30 seconds to 1 minute. 
21. Transfer fried tortillas to a plate lined with paper towels; let cool 5 minutes. 
22. Break into 2-inch pieces. (Strained and cooled oil may be reused for frying.) 
23. Add chile mixture, tortilla pieces, and bolillo pieces to reserved 4-cups cooking liquid. 
24. Let stand until the liquid is almost absorbed and bolillo is softened, about 10 minutes. 
25. Transfer the mixture to a blender; process until smooth, about 1 minute. 
26. Heat remaining ½-cup oil in a large pot over medium heat. 
27. Add tomato mixture; cook, stirring occasionally, until heated through, about 1 minute. 
28. Add blended chile mixture and chocolate disk; bring to a simmer over medium-high heat. 
29. Cook, stirring occasionally, until the chocolate has melted and the mixture is well combined, about 20 minutes. 
30. Add cooked chicken and remaining 1-tablespoon salt; stir to submerge in mole. 
31. Reduce heat to medium-low; cover and simmer until the chicken is heated through, about 10 to 15 minutes. 
32. Serve with rice and tortillas; garnish with additional sesame seeds. 

Recipe adapted from Food&Wine Magazine, March 2021.

Shawarma-spiced braised leg of lamb

Rub
Lamb leg, shank attached, frenched (shank cut free of meat/fat), excessive fat trimmed, membranes removed	6 pounds
Salt, kosher
Pepper, freshly ground
Cumin seeds	2 tablespoons
Caraway seeds	2 teaspoons
Coriander seeds	2 teaspoons
African birds eye chiles, finely chopped	2
Garlic, finely grated	4 cloves
Oil, olive	½ cup
Paprika	1 tablespoon
Cinnamon, ground	½ teaspoon
Assembly
Caraway seeds	½ teaspoon
Coriander seeds	½ teaspoon
Oil, olive	¼ cup
Onion, thinly sliced	1 large
Ancho chile powder	1 tablespoon
Chipotle chile powder	1 tablespoon
Turmeric, ground	1 teaspoon
Pepper, freshly ground	½ teaspoon
Cinnamon, ground	¼ teaspoon
Tomatoes, crushed	28 ounces
Chicken broth, low-sodium	4 cups
Salt, kosher
Salad
Onion, red, thinly sliced	½ medium
Vinegar, red wine	1 cup
Sugar	½ cup
Lemon, preserved, flesh removed, peel sliced into thin strips	½
Cilantro leaves with tender stems	1 cup
Mint leaves	1 cup
Parsley leaves with tender stems	1 cup
Dill sprigs	½ cup
Oil, olive
Salt, flaky sea

Rub

1. Lightly score the lamb meat with a knife, and pat dry with paper towels. 
2. Season the lamb generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet. 
3. Grind the cumin, caraway, and coriander seeds with a mortar and pestle to a powder. 
4. Transfer to a small bowl, and stir in the chiles, garlic, oil, paprika, and cinnamon; rub all over the lamb. 
5. Chill, uncovered on the wire rack, for 12 to 24 hours. 

Assembly

1. Let the lamb come to room temperature, about 1 hour. 
2. Preheat the oven to 450°F. 
3. Roast the lamb until well browned all over, about 20 to 25 minutes. 
4. Remove from the oven, and reduce the temperature to 250°F. 
5. Meanwhile, grind the caraway and coriander seeds with a mortar and pestle to a powder. 
6. Heat the oil in a large Dutch oven over medium. 
7. Add the onion, and cook, stirring occasionally, until translucent, 5 to 7 minutes. 
8. Add the ancho and chipotle chile powders, turmeric, pepper, cinnamon, and ground seeds; stir to coat the onion. 
9. Cook, stirring, until the spices are fragrant, about 2 minutes. 
10. Add the tomatoes and broth, and bring the liquid to a simmer; season lightly with salt. 
11. Carefully place the lamb in the pot, and add just enough water to cover, if it is not submerged. 
12. Cover the pot, and braise the lamb in the oven until the meat is very tender and the bone wiggles easily in the joint, 4 ½ to 5 ½ hours. 
13. Cool to room temperature and then refrigerate overnight.
14. Heat over medium-low to a simmer.
15. Transfer the lamb to a platter and tent with foil to keep warm while you make the sauce and salad. 
16. Increase the heat to medium-high, and bring the braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by one-half, 25 to 30 minutes. 
17. Taste the sauce and season with salt, if needed; spoon over the lamb. 

Salad

1. Place the onion in a small heatproof bowl. 
2. Bring the vinegar and sugar to a boil in a small saucepan, stirring to dissolve the sugar. 
3. Pour over the onion, and let cool. 
4. Drain the onion, and place in a medium bowl; add the lemon, cilantro, mint, parsley, and dill; toss to combine. 
5. Drizzle lightly with oil, season with salt, and toss again to coat. 

Recipe very mildly adapted from Bon Appétit.

Chicken khao soi

Chiles, African Bird’s Eye, whole, dried	3 or 4
Shallots, halved	2 medium
Garlic, chopped	8 cloves
Ginger, peeled, chopped	2-inch piece
Turmeric, peeled, chopped	2-inch piece
Cilantro stems, chopped	¼ cup
Coriander, ground	1 tablespoon
Curry powder	1 teaspoon
Oil, vegetable	2 tablespoons
Coconut milk, unsweetened	28 ounces
Chicken broth, low-sodium	2 cups
Chicken thighs, boneless, skinless, halved lengthwise	1 ½ pounds
Noodles, bean threads, cooked	1 package
Fish sauce	3 tablespoons
Sugar, light brown	1 tablespoon
Salt, kosher
Onions, red, sliced
Lime, cut into quarter sections	1

1. In a small bowl, add the chiles with enough boiling water to cover (or float); cover with a small plate, let steep for at least 30 minutes, reserve the water and chop the chiles. 
2. In a food processor, purée the chiles, shallots, garlic, ginger, turmeric, cilantro stems, coriander, curry powder, and 2-tablespoons of the soaking liquid; add more soaking liquid by tablespoonful, if needed, until smooth. 
3. Heat the oil in a large heavy pot over medium heat. 
4. Add the khao soi paste; cook, stirring constantly, until slightly darkened, about 4 to 6 minutes. 
5. Add the coconut milk and broth; bring to a boil, and add the chicken. 
6. Reduce heat, and simmer until the chicken is tender, about 20 to 25 minutes. 
7. Transfer the chicken to a plate; let cool slightly, then shred the meat. 
8. Return the meat to the pot with the fish sauce and sugar, season with salt or more fish sauce to taste. 
9. In a small skillet, heat some oil and fry half of the sliced onions. 
10. Divide the cooked noodle among bowls, ladle the soup over, and then sprinkle with cilantro, give it a dash of chili oil, top with slices of fried and raw onion, and a spritz of lime juice.

Recipe adapted from Bon Appetit