Chicken with mole sauce

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

Moshava 54 521 (photo credit: Courtesy)
Moshava 54 521
(photo credit: Courtesy)
3 cups chopped onion
3 tablespoons vegetables oil
½ teaspoon coriander seeds or ¼ teaspoon ground coriander
½ teaspoon anise seed or or ¼ teaspoon ground anise
3 tablespoons chili powder
2 teaspoons sugar
¾ teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter
2 to 3 cups chicken broth
1 (16-ounce) can tomatoes, drained and chopped
2 tablespoons raisins
3 garlic cloves, minced and mashed to a paste with ¾ teaspoon salt
2 pounds chicken pieces
Cooked rice, as an accompaniment
1 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.