Cook Time: 1 hour 30 mins
Prep Time: 40 mins plus 20 mins for cooling
( Serves 6 )
1 whole chicken with bone and skin (cut into 8 pieces)
4 whole dry pasilla chiles
4 whole dry ancho chiles
salt and pepper to taste
5 cup boiling water
4 whole Roma tomatoes (peeled, cored, and chopped)
1 whole 6 inch corn tortilla (lightly toasted over an open flame, broken into small pieces)
1 whole medium yellow onion (diced)
2 whole cloves garlic (peeled and minced)
1/2 cup sesame seeds
1/2 teaspoon cinnamon
1 1/2 cup chicken stock
1/4 teaspoon ground coriander
1 ounce bitter sweet chocolate (coarsely chopped)
1/8 teaspoon ground cloves
1 teaspoon pepper
1 1/2 teaspoon salt
2 tablespoon skinless raw peanuts
2 tablespoon golden raisins
6 cup white rice (cooked)
4 whole limes (cut into wedges)
- Season the chicken all over with salt and pepper
- Core, seed, and devein the pasilla and ancho chiles. Toast the chiles, a few at a time, in a dry, heavy skillet over medium heat until the skins begin to blister and the aromas are released, about 2 minutes. Transfer to a bowl. Pour on the boiling water and set aside to cool. When cool, transfer the chiles with their liquid to a blender. Puree until smooth and set aside. (You don’t need to wash the blender jar yet.)
- Heat the oil in a large, heavy-bottomed casserole or Dutch oven over moderate heat. Fry the chicken until brown all over and set aside.
- In the same casserole, add the onion and sauté until golden. Add the garlic and sauté 1 minute longer. Stir In the cinnamon, coriander, cloves, and pepper and cook 2 minutes longer. Add the peanuts and raisins and cook for 1 more minute. Then add the tomatoes and tortilla and cook for 5 minutes longer, until the tortilla softens.
- In a small, dry sauté pan over medium heat, toast the sesame seeds until golden, shaking the pan occasionally. Transfer half of the seeds to the blender or food processor and reserve half for garnish. Transfer the onion mixture to the blender with the seeds and pour in the stock. Puree until smooth.
- Pour the reserved pureed chiles into the same casserole, leaving any fat in the bottom of the pan. Cook over low heat for 10 minutes, stirring frequently. Add the blended seed mixture, chocolate, 1 1/4 teaspoon of salt, and browned chicken. Cook, covered, at a low simmer for 45 minutes or until the chicken is fork tender. (The finished mole should be the consistency or barbecue sauce or ketchup. If your sauce is too thick, thin it with chicken stock or water to taste.) Serve the hot chicken over white rice. Spoon on plenty of sauce, sprinkle with the reserved toasted sesame seeds, and top with lime wedges for squeezing.