Chicken with Oaxaca Mole

For the chicken with Oaxaca mole, sauté onion, chili and garlic in the fat until translucent. Add bread, peanuts, sesame seeds, cinnamon, almonds, thyme, oregano, peppercorns, coriander seeds, raisins, tomatillos and chocolate. Stir-fry everything for a few minutes.

Puree the mixture with the tomatoes and pass it through a sieve. Add the vegetable broth and season with salt and sugar. Let the sauce simmer quietly for 20 minutes.

Cook the chicken with the soup vegetables just above boiling point (about 15 minutes), adding salt and pepper just before the end of cooking. Add the chicken pieces to the mole and simmer everything for another 20 minutes until the flavors have blended.

If the sauce is too thick, stir in some more vegetable stock.

Sprinkle with toasted sesame seeds before serving.

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