Title: Chicken mole
 Categories: Chicken, Tex-mex
      Yield: 4 Servings
 
MMMMM-------------------------MOLE SAUCE------------------------------
      2 c  Boiling water
      2 oz Dried Ancho chiles; rinsed,
           -seeds remove
    1/4 c  Sherry
    1/3 c  Raisins
      6 sm Fresh tomatillos; husks
           -removed
      1 lb Plum tomatoes; halved
           -lengthwise
    1/4 c  Sesame seeds
    1/4 c  Shelled pumpkin seeds
      1 ts Cinnamon
    1/4 ts Cloves
      2    Corn tortillas
     14 oz Chicken broth; canned
      1 tb Peanut or vegetable oil
      1 md Onion; chopped
      1 tb Minced garlic
    1/4 c  Whole natural almonds
      2 ts Salt
      2 oz Unsweetened chocolate
           -squares; chopped
      1    Whole chicken; cut up
    1/2 ts Salt
    1/4 ts Freshly ground pepper
           Toasted shelled pumpkin
           -seeds; for garnish
           Cooked rice
 
  1. Make Mole Sauce: Pour boiling water over chiles in medium bowl.
  Heat sherry in small saucepan; add raisins. Let both stand 20 minutes
  to plump.
  
  2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut
  side down on jelly-roll pan. Lightly coat with vegetable cooking
  spray. Broil 12 to 14 minutes until skin is evenly charred; cool.
  Peel plum tomatoes; transfer with tomatillos to blender.
  
  3. Toast sesame seeds in medium skillet over medium-high heat,
  stirring, 1 minute. Transfer to blender. Toast pumpkin seeds in same
  skillet, until seeds pop. Transfer to blender. Add cinnamon and
  cloves to skillet; toast 30 seconds to 1 minute, just until fragrant.
  Transfer to blender. Puree mixture in blender until smooth, adding
  some of the chicken broth. Pour into Dutch oven.Toast tortillas 2 to
  3 minutes, until lightly browned in both sides; tear into small
  pieces and set aside.
  
  4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3
  minutes. Add garlic and almonds and cook 2 minutes more. Transfer to
  blender. Add soaked chiles and their liquid, raisins and sherry and
  tortillas; puree until smooth. Add to Dutch oven with roasted tomato
  mixture, remaining broth and salt. Bring to boil; reduce heat and
  simmer partially covered, stirring occasionally, 30 minutes. Stir in
  chocolate until melted. Makes 5 cups. (Can be made ahead. Cover and
  refrigerate up to one week.)
  
  5. Sprinkle chicken with salt and pepper. Heat a large skillet over
  medium-high heat. Brown chicken on all sides, about 10 minutes;
  discard drippings. Add 2 cups Mole Sauce. (Save any remaining for
  another use.) Reduce heat; cover and simmer 30 minutes until chicken
  is cooked through. Sprinkle with pumpkin seeds and serve with rice.
  
  Cooking time: 40 minutes