CHICKEN MOLE

1/4 cup sesame seeds
1/2 cup slivered almonds
1 dried New Mexico or California chile
1 large onion, chopped
3 cloves garlic, crushed
1/3 cup raisins
2 tablespoons chile powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon anise seeds, crushed
1 cinnamon stick
4 pounds chicken thighs
1 (14-ounce) can diced tomatoes (unflavored!)
2 cups water
1/4 cup tomato paste
1/4 cup tequila
1 ounce unsweetened chocolate, chopped up

Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely. Remove from pan.

Put almonds in pan and toast them to a golden brown. Don't cheat on these steps, the golden brown color imparts a lot of flavor. Remove from pan.

Put the chili in the pan and heat until it is softened well. Remove from pan.

In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds and sesame seeds.

Rinse the chicken, pat dry, and place on top of the mix. Pour in tomatoes. Pour in 2 cups water. Mix tomato paste and tequila, pour over the chicken.

Cover and cook at 325F for 2 hours. Check every 20 minutes to make sure there is still liquid in the pot.

When chicken is tender, remove it to a plate. Remove cinnamon stick and the stem of the chile.

Put the rest of the mix in a food processor and chop it up until it is smooth. Add the chocolate and pulse it twice. Wait a few minutes for the chocolate to melt from the heat of the mix. Then whirl the mixture a few more times until well blended.

Remove the skin and shred the chicken into a large serving dish. Pour the mole sauce over it. Prepare to enter heaven.

Serve with corn tortillas and more tequila. Cooked chayote squash makes a nice accompaniment.

Servings: 8