Braised Chicken With Oaxacan Mole

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This recipe was given to me by a friend. the sauce freezes well and i usually make up the sauce and freeze in 2 cup portions. the 2 cups is perfect for 10 chicken legs which will serve 4 to 5 people.

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Steps

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Wash the chile , remove stem and seeds.

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Place in a medium bowl and cover with warm water.

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Let stand for 30 minutes.

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While chile is soaking , add the sesame seeds and spices to a large skillet and toast over moderately low heat , stirring until fragrant.

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Place toasted mixture in a grinder and process to a fine powder.

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Set aside.

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In the same skillet add in 1 tablespoon oil and warm slightly.

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Stir in raisins , almonds and tortilla.

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Cook over low heat until almonds are toasted and raisins plump.

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Transfer to a large bowl and set aside.

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Add the tomatoes to the skillet and cook , turning frequently until skins are blistered on all sides.

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Transfer to a bowl.

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Add onion and garlic to the skillet and cook , stirring until lightly browned taking care not to burn the garlic.

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Place contents in a blender or food processor container and lightly chop.

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Add a tablespoon of oil to skillet , stir in chopped vegetables and spice mix.

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Cover over medium heat until warmed through.

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Drain the c.

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Ingredients

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dried ancho chiles, red chili peppers, sesame seeds, anise seed, cumin seed, coriander seed, whole cloves, black peppercorns, cinnamon stick, cooking oil, raisins, whole almonds, corn tortilla, onion, plum tomatoes, garlic cloves, chicken stock, mexican chocolate, salt and pepper, whole chickens