Ingredients
SAUCE
-
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
CHICKEN
-
4 chicken legs
-
Oil, for grilling
Directions
SAUCE
- 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.
CHICKEN
- 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.
TO SERVE
- 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.
