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Roasted Cider-Glazed Chicken with Apple and Red Chile Mole

Bobby Flay
  • 75 minutes
  • Serves 4 to 6

INGREDIENTS

2

Chicken breasts, bone-in skin-on

2

Chicken drumsticks, bone-in skin-on

2

Chicken thighs, bone-in skin-on

1/2 tsp

Chiles de arbol, ground

2

Gala apples

3 cloves

Garlic

1/4 cup

Golden raisins

1 cup

Plum tomatoes, canned

1

bunch Scallions

1

Spanish onion, small

3

sprigs Thyme

2 cups

Chicken stock or low-sodium chicken broth, homemade

2 tbsp

Chipotles in adobo

2 tbsp

Honey

1 tbsp

Maple syrup, pure

1/2 tsp

Allspice, ground

2 tbsp

Ancho chile powder

1/2 oz

Bittersweet chocolate

2 tbsp

Brown sugar, light

2

Cinnamon sticks

1/2 tsp

Cloves, ground

2

Kosher salt and freshly ground black pepper

2 tbsp

Apple cider vinegar

5 tbsp

Canola oil

1/2 cup

Almonds, lightly toasted

1/4 cup

Corn tortilla chips, blue

2 1/2 cups

Apple cider