Oaxacan yellow mole with poached chicken breasts and roasted vegetables

Put the skin-on, bone-in chicken breast halves into 5 cups water with a teaspoon of salt over medium heat; turn up and bring to a good solid boil.

Halve the tiny potatoes; cut the chayote in half, remove the seed and cut into half-inch pieces.

At a full rolling boil, cover leaving a gap for steam, turn off the heat, and poach in the cooling water 25 minutes, turning occasionally.

Toss the potatoes and chayote with about a tablespoon of oil and plenty of salt; spread on a silicone-mat-lined baking sheet.

Roast at 425 for 10 minutes.

Add the trimmed green beans, cut in thirds and tossed in the pan's oil with a little salt; roast about 20 minutes more until the potatoes have browned edges.

Tear open the guajillo chilies, remove seeds and veins; tear into flat pieces and press onto a hot skillet over medium heat for a light toast, until they turn light orange inside.

Lift out the chicken and save the broth.

In the skillet combine the toasted chilies, the quartered tomato, husked cut-up tomatillos, six garlic cloves, and cumin, black pepper and cloves crushed in the molcajete; add a cup of water and simmer about 15 minutes until the chilies and vegetables soften.

Blend in a blender until as smooth as possible.

Film the cleaned pan with olive oil and strain the puree into it so it sizzles; cook down until noticeably thicker and slightly darker, but not to a paste.

Reserve a cup of the broth and add the remaining three and a half cups; simmer about 20 minutes. Dried avocado leaves, if used, go in now.

Pull the skin off the chicken and remove the breastbone and rib bones by hand.

Blend 6 tablespoons masa harina with the reserved cup of broth; pour through a strainer into the simmering mole and whisk constantly over high heat until it comes to a full boil, then lower the heat.

Cut the fibrous centre from two hoja santa leaves, tear them in, and whisk; cook about a minute.

Salt with about a teaspoon, tasting; add the chicken breasts and warm through a couple of minutes.

Serve the chicken with copious sauce and the hoja santa (remove avocado leaves if used); top with the rewarmed roasted vegetables.