1 small onion, quartered
2 medium tomato, quartered
3 guajillo chilies, stemmed and seeded
3 pasilla chilies, stemmed and seeded
3 ancho chilies, stemmed and seeded
2 arbol chilies, stemmed and seeded
1/4 cup (60 ml) raisons
1/2 ripe banana, chopped
1/4 cup (60 ml) pumpkin seeds
1/4 cup (60 ml) peanuts
1/4 cup (60 ml) sesame seeds
1 teaspoon (5 ml) ground cinnamon
2 ounces (57 g) Mexican chocolate, chopped
1 cup (240 ml) animal crackers
Sesame seeds, to garnish
4 chicken legs
Oil, for grilling
Soak guajillo, pasilla, ancho, and arbol chilies in four cups of water for one hour.
Grill onion and tomato.
Into a pan place onion, tomato, chilies, raisons, banana, pumpkin seeds, peanuts, sesame seeds, cinnamon, chocolate, animal crackers with one cup of the chili soaking water.
Bring sauce mixture to a boil and place in a blender and blitz.
Put blitzed mixture back into the pot and cook on low for one hour.
Preheat barbeque to high 400 F (205 C).
Sear the chicken on the grill creating crosshatch marks on all sides.
Place a cast iron pan on the barbeque.
In the cast iron pan pour a little of the mole sauce.
Place chicken into the cast iron pan and top with half the mole sauce.
Stew for 20 minutes.
Remove chicken from the pan.
Place the chicken on a plate top with reserved mole sauce, and sesame seeds.
Serve sauced chicken with avocado, and radish.
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