Ingredients
- 1.6 kg chicken pieces
- 6 cloves garlic
- 2 onions, chopped
- 50 g mulato chillies
- 60 g pasilla chillies
- 60 g ancho chillies
- 3 whole cloves
- 3 whole allspice
- oil, for cooking
- ¼ cup (40 g) sesame seeds
- ¼ cup (40 g) unsalted peanuts
- 8 almonds
- 2 tablespoons raisins
- ½ teaspoon ground coriander
- 3 cinnamon sticks, slivered
- 90 g Mexican drinking chocolate or bittersweet chocolate
Method
1. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Place the chicken pieces in a 2.5 litre flameproof casserole with 4 cloves of garlic and half the onion. Pour in enough water to cover. Bring to the boil, then reduce the heat and simmer for 30 minutes, or until just tender. Remove the chicken and strain the stock, reserving 1.25 litres.
2. Cut the chillies open. Remove and reserve the seeds. Bake the chillies for 5 minutes, then put them in a dish, cover with boiling water and soak for 30 minutes.
3. Cook the chilli seeds in a dry frying pan over medium heat, shaking to brown evenly. Once browned, increase the heat and char until black. Place in a bowl, cover with water and soak for 5 minutes. Drain the seeds and place in a blender or food processor with the cloves, allspice and ⅔ cup (170 ml) water.
4. Heat 1 tablespoon of oil in the casserole. Fry the sesame seeds until dark brown. Add to the blender or food processor, leaving any extra oil in the casserole. Blend well.
5. Heat another tablespoon of oil. Cook the peanuts, almonds and raisins until the nuts are golden and the raisins puff up, stirring constantly. Place in the blender. Add the coriander and cinnamon and remaining onion and garlic to the pan, cook until golden, then add to the blender. Blend until the mixture is a thick paste, adding a little water if necessary. Heat some oil in the casserole, add the paste and fry for 15 minutes, scraping the casserole occasionally.
6. Put half the chillies in the clean blender with ½ cup (125 ml) of the chilli soaking liquid and blend until smooth, adding more liquid if the mixture becomes too thick. Add the remaining chillies and more liquid and blend until smooth. Add to the casserole with the chocolate, mix well and simmer for 5 minutes. Pour in 1 litre of the stock and stir until well combined. Bring to the boil and simmer for 35 minutes. Add the chicken, season with salt and cook for about 10 minutes. Add a little more stock to thin the sauce if necessary.
