Preparation / Directions:
Toast, seed, devein and rinse the chilies. (They are available in most Mexican markets.) Place in a medium bowl with boiling water and let stand 1 hour.
Toast sesame seeds in a dry skillet over medium heat, stirring constantly until golden, about 2 minutes. Remove.
Combine cloves, cinnamon stick, coriander seeds and anise seeds in the skillet. Toast over medium heat, stirring constantly until they start to change color and become fragrant, about 20-30 seconds. Remove.
Heat lard or oil in a 12" skillet until hot. Add almonds and cook, stirring constantly, until brown, 2-3 minutes. Remove with slotted spoon and drain. Add raisins and cook and stir until puffed, about 30 seconds. Remove with slotted spoon.
Sprinkle well cleaned chicken with salt. Cook in the same lard over medium heat until brown about 5 minutes. Remove to a place. Remove all be 2 TBS of the lard.
Process raisins in a blender until finely ground. Coarsely chop almonds and add to blender and process to a fine grind. Add onion and garlic and reblend to fine. Process 2 TBS sesame seeds with on/off pulses in an electric spice grinder to a fine powder and add to the blender. Add chilies, 1/3 cup of the soaking water and the tomato paste to the blender and process until smooth. If mixture is too thick add, 1 tsp. at a time, more of the soaking water to free the blender blades.
Heat lard or oil in the skillet until hot. Reduce heat to medium and cook the chile mixture, stirring constantly for 5 minutes. Add the Mexican chocolate and cook and stir until chocolate is melted, about 2 minutes. Gradually stir in stock and cook, stirring often, for 5 minutes. Add Chicken to skillet and simmer, covered, turning occasionally, until tender, about 0 minutes.
Place chicken on a serving platter and top with the sauce and remaining sesame seeds. Garnish with tomato wedges and coriander. Serve with my Mexican rice recipe (authentic also) and enjoy.
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