Cook: Rick Bayless Oaxacan Black Mole With Braised Chicken - recipe here

Method

• In a large dutch oven, heat 3 Tbsp of oil (use the oil in which you fried the chiles) over medium-high heat. Add the tomato puree and cook until thick and dark (the color of cinnamon), about 20 minutes.
• Add the nut puree and cook for 7-8 minutes, until the color of olive or anchovy paste.
• Add the banana-spice puree and do the same, cooking another 7-8 minutes, until it's the color it was before adding the latest puree.
• Finally, add the chile puree, turn heat to medium low and simmer for about 30 minutes until very thick and black. Stir in the remaining 3 1/2 cups broth and the chocolate, partially cover and simmer gently for an hour stirring often.
• Season with salt and sugar, taste and adjust as needed. Nestle the thigh/leg pieces in the sauce, partially cover and simmer gently for 15 minutes. Add the breast pieces, cover completely, and cook an additional 25 minutes until chicken is cooked through.
• Pull out the chicken pieces and put on a plate or serving platter. Spoon sauce over the chicken and garnish with sesame seeds. Serve with Arroz Blanco (http://www.epicurious.com/recipes/member/views/ARROZ-BLANCO-MEXICAN-WHITE-RICE-53064791)