For the mole:
2 dried ancho, mulato, or pasilla peppers
11/4 cups chicken broth
1 medium tomato, peeled, and cut up
1 medium onion, cut up
1/3 cup slivered almonds, toasted
1/2 ounce unsweetened chocolate, cut up
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
For the chicken:
21/2 to 3 pounds meaty chicken pieces
1 tablespoon cooking oil
1 tablespoon sesame seed, toasted, optional
Cook's note: Mole may be prepared and cooked, covered, and chilled for up to 2 days in advance.
To make the mole: Cut dried peppers open; discard stems and seeds. Cut peppers into small pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften. Drain well.
In a blender or food processor bowl, combine drained pepper pieces, chicken broth, tomato, onion, almonds, chocolate, garlic, sugar, coriander, salt, and cinnamon. Cover and blend or process until nearly smooth, stopping to scrape sides if necessary.
To prepare the chicken: Meanwhile, rinse chicken; pat dry. Arrange chicken in a lightly greased shallow baking pan. Brush with oil. Bake in a 375-degree oven for 35 to 40 minutes or until chicken is tender and no longer pink. Transfer to a serving platter.
Meanwhile, transfer mole to a small saucepan. Bring to boiling. Reduce heat and simmer, uncovered, about 15 minutes or until thickened, stirring frequently. Spoon some of the mole sauce over chicken pieces. If desired, sprinkle with sesame seed. Pass remaining mole sauce.
Yield: 6 servings
Source: Better Homes & Gardens Mexican Cooking