Pollo Mole Poblano - cooking recipe

Ingredients

6 tablespoons new mexico chile powder (or your choice)
3 tablespoons sesame seeds
3/4 cup almonds, slivered and blanched
1 dry corn tortilla, crushed
1/2 cup seedless raisin
2 garlic cloves
1/2 teaspoon anise seed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
3 medium ripe tomatoes, peeled and quartered
2 teaspoons salt
1/2 teaspoon whole black peppercorn
5 cups chicken stock
1 1/2 ounces unsweetened chocolate, grated
2 broiler chickens, halved

Preparation

In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.
Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.
In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.