Mole Poblano

1. Simmer the chicken pieces in salted water with half the onion and 2 garlic cloves for about 30 minutes until the juices run clear and the thickest piece reaches an internal temperature of at least 74C, then lift out the chicken and reserve the broth.
2. Stem and seed the ancho, mulato and pasilla chiles, toast them in a dry pan for 20 to 30 seconds until fragrant but not burnt, then soak in hot water for 20 minutes until soft.
3. Toast the sesame seeds, almonds and torn tortilla in a little oil until golden, then char the tomatoes, remaining onion and garlic in the same pan until blistered.
4. Blend the drained chiles, toasted nuts and seeds, charred vegetables, raisins, cinnamon and cloves with enough reserved broth to make a thick smooth paste, working in batches.
5. Fry the blended paste in hot oil over medium heat, stirring constantly for about 10 minutes as it darkens and thickens, then loosen with more broth to a velvety sauce.
6. Stir in the chopped chocolate until melted, season with salt, and simmer gently for 20 minutes so the flavours marry into a glossy mole.
7. Return the chicken to the sauce and warm through for about 10 minutes until piping hot, then serve scattered with extra toasted sesame seeds.

You'll use: Frying pan / skillet · Pan · Saucepan · Blender