Chicken with Mole Sauce

• 1 chicken, cut into 8 serving pieces
• 1 onion, quartered
• 4 cloves garlic, peeled,halved
• 6 sprigs fresh thyme
• 6 sprigs oregano
• 6 sprigs parsley
• 12 chiles guajillos, cleaned
• 3 ripe tomatoes, peeled
• 14 cup sesame seeds
• 1 tablespoon dried oregano
• 1 whole clove
• 12 teaspoon ground allspice
• 14 cup oil
• 1 small onion, quartered
• 8 cloves garlic, peeled
• 2 inches cinnamon sticks
• 1 plantain, peeled,chopped
• 1 ounce mexican chocolate

1. Place the chicken in a stew pot and add the onion, garlic, and herbs.
2. Cover with water and bring to a boil.
3. Cover, and simmer until tender, about 30 minutes.
4. Meanwhile, remove the stems from the chile peppers.
5. Cut them in half lengthwise and remove the seeds.
6. Toast the chiles briefly in a hot skillet; do not overtoast.
7. Place chiles in a small bowl and cover with hot water; set aside.
8. Place the peeled tomatoes in a blender jar and pulse a few times.
9. Toast the sesame seeds until just browned in the same skillet.
10. Add to the tomatoes, along with the oregano, cloves, and allspice.
11. Blend until smooth.
12. Add oil to the skillet and fry the onion pieces for about 5 minutes.
13. Add the garlic cloves and cinnamon stick and fry for 2 to 3 minutes.
14. Remove with a slotted spoon and transfer to the blender jar.
15. Fry the plantain for a few minutes, then transfer to the blender jar, along with the chiles and water.
16. Blend until smooth.
17. Strain the sauce and return to the skillet.
18. Add the chocolate and season with salt.
19. Stir 2 cups of the chicken broth into the sauce.
20. Add the stewed chicken pieces and cook for about 20 to 25 minutes, uncovered.
21. Mole sauce should be fairly thick.

chicken, onion, garlic, thyme, oregano, parsley, guajillos, tomatoes, sesame seeds, oregano, clove, ground allspice, oil, onion, garlic, cinnamon sticks, plantain, chocolate

Taken from www.food.com/recipe/chicken-with-mole-sauce-63386 (may not work)