3 lb. cut up chicken 1 onion, diced 1 bay leaf 1 tsp whole peppercorns salt to taste 1/3 cup Ancho Chile powder 4 garlic cloves 1 tomato, diced 1 tblsp oil 1 slice white bread 1 corn tortilla 2 tblsp each almonds, sesame seeds-roasted palm full of raisins 1/2 tsp whole cloves 1/2 tsp anise seed (or fennel) 1 tsp cinnamon 2 tblsp oil 2 oz. Mexican chocolate 1 tblsp sugar 4 cups chicken broth toasted sesame seeds, for garnish
Place chicken, onion, bay leaf and peppercorns and salt in large pot with water. Simmer for 1 hour. Process onion, garlic and tomato in processer.Brown bread and tortilla, chopped, in oil. Add bread mixture, onion mixture, almond and sesame mixture, raisins,cloves, anise, and cinnamon to tomato mix and process (add more stock, if needed). Remove chicken from stock. Add puree to stock,stirring to incorporate. Add Ancho chile, chocolate and sugar and stir until dissolved. Cover and simmer for 1 hr. Uncover and add chicken. Simmer until sauce thickens, about 30 minutes. Plate chicken, add desired amount of sauce. Garnish with toasted sesame seeds. ENJOY !!!!!!!!!!!!!!!!!
Total Time: 2 HRS. Active Time: 45 MINUTES Number Serves: 6