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1
For the chicken: Put the chicken parts in a large pot and add enough water to cover the meat by 2 inches.
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2
Add the onion, garlic, and salt.
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3
Bring to a simmer over high heat, skimming off any foam, then reduce the heat to maintain a gentle simmer.
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4
Cook until the meat begins to pull away from the drumstick and the thigh joint feels loose, about 30 minutes.
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5
Let cool in the broth, then strain and reserve the broth and chicken separately.
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6
For the mole: Toast the sesame seeds and pumpkin seeds together in a large skillet over medium heat, stirring until the sesame seeds are golden brown and the pumpkin seeds have started to darken and pop, 5 to 6 minutes.
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7
Transfer to a bowl.
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8
Add the 1/4 cup oil to the skillet and return to medium heat.
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9
When the oil is hot, fry the peanuts until golden, about 1 minute.
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10
With a slotted spoon, transfer the peanuts to the bowl with the seeds, leaving the oil behind.
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11
Add the ginger, allspice, and cloves to the seed mixture.
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12
In the same skillet, in the oil remaining, fry the plantain over medium heat until lightly browned, about 3 minutes, then set the plantain aside.
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13
Add the serrano and poblano chiles, the onion, and the whole garlic cloves and fry until the chiles blister all over and the onion and garlic char in spots, 3 to 4 minutes.
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14
Set aside.
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15
Add the tomatillos to the same skillet and cook, turning, until they char and blister in spots, about 5 minutes.
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16
Set them aside.
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17
Toast the tortilla directly over a gas flame or under a broiler until it blackens in spots and becomes crisp, about 1 minute.
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18
Let cool, then tear into pieces.
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19
Put the seed mixture in a blender and blend on high speed, adding enough of the chicken brothabout 1 cupto make a paste that is as smooth as possible.
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20
Transfer to a small bowl.
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21
Working in batches, put the tomatillos, plantain, chiles, onion, garlic, tortilla pieces, chopped lettuce, 1 cup cilantro, and the avocado in the blender and puree until smooth.
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22
(Put the tomatillos in first to have enough liquid to engage the blender.)
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23
Transfer to a bowl.
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24
Put any leftover frying oil in a large pot and add enough additional vegetable oil to make 2 tablespoons.
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25
Set over medium heat and add the seed paste.
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26
Cook, stirring, until the paste becomes fragrant, about 1 minute.
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27
Stir in the tomatillo puree and bring to a simmer.
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28
Add 5 cups of the reserved chicken broth and simmer gently, stirring occasionally, for 1 1/4 hours to develop flavor.
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29
Add the sugar and season with salt.
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30
Remove half the sauce (about 5 cups) and freeze for later use.
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31
Cut each chicken breast in half crosswise.
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32
Cut the leg-thigh quarters in half at the joint.
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33
You should have 12 pieces.
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34
Place the chicken parts in the mole and simmer until hot throughout.
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35
Thin with more chicken broth if desired.
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36
Divide the mole and chicken among 6 warm bowls or plates.
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37
Garnish with chopped cilantro.
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38
Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp and herbaceous white wine.
