Chicken with mole sauce

Moles, the great sauce of Mexico, can last and enliven almost any dish.

By GOURMETKOSHERCOOKING.COM
Moshava 54 521 (photo credit: Courtesy)
Moshava 54 521
(photo credit: Courtesy)
CHICKEN WITH MOLE SAUCE
3 cups chopped onion3 tablespoons vegetables oil½ teaspoon coriander seeds or ¼ teaspoon ground coriander½ teaspoon anise seed or or ¼ teaspoon ground anise3 tablespoons chili powder2 teaspoons sugar¾ teaspoon cinnamon1/8 teaspoon ground cloves2 tablespoons unsweetened cocoa powder2 tablespoons peanut butter2 to 3 cups chicken broth1 (16-ounce) can tomatoes, drained and chopped2 tablespoons raisins3 garlic cloves, minced and mashed to a paste with ¾ teaspoon salt2 pounds chicken piecesCooked rice, as an accompaniment1 teaspoon sesame seeds
1. In a large heavy skillet sauté the onion in the oil over moderately high heat, stirring, until it is golden brown. In a mortar with a pestle crush the coriander seeds and the anise seed, stir them into the onion mixture with the chili powder, the sugar, the cinnamon, the cloves, and cook the mixture over moderate heat, stirring, for 1 minute.
2. Stir in the cocoa powder, the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic paste, and salt, to taste, and simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
3. While the sauce is cooking, season chicken with salt and pepper. On the oiled rack of a broiler pan, broil them, skin side up, under a preheated broiler about 4 inches from the heat for 7 minutes, or until they are golden, be careful not to burn it. Turn them over and broil them for 5 minutes more, or until they are golden.
4. In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency. Transfer the sauce to the skillet, add the chicken, and simmer the mixture, uncovered, for 30 minutes. Serve with the mole sauce over the rice, sprinkled with the sesame seeds.