-
1
Heat a small heavy skillet over moderate heat until hot and toast chilies, 1 at a time, pressing down with tongs, a few seconds on each side to make more pliable.
-
2
Wearing rubber gloves, seed and devein chilies.
-
3
In a blender puree chilies with cashews and broth until smooth.
-
4
Cut legs into drumsticks and thigh portions.
-
5
Remove excess fat from chicken and pat chicken dry.
-
6
In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cool onion and garlic, stirring, until softened.
-
7
Add cumin, chili powder, and salt and cook, stirring, 1 minute.
-
8
Add chicken and stir to coat with onion mixture.
-
9
Stir in chili puree, 2 tablespoons coriander, and tomatoes with juice and simmer, covered, stirring occasionally to avoid sticking, 45 minutes, or until chicken legs are cooked through.
-
10
Remove pan from heat and transfer chicken to a bowl.
-
11
With 2 forks shred meat, discard bones and skin.
-
12
Return chicken to pan and stir in cashews, remaining tablespoon coriander, chocolate, and beans.
-
13
Cook chili over moderate heat, stirring, until heated through and chocolate is melted.
-
14
Chili may be made 2 days ahead and cooled completely, uncovered, before being chilled, covered.
