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1
Place the chicken in a stew pot and add the onion, garlic, and herbs.
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2
Cover with water and bring to a boil.
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3
Cover, and simmer until tender, about 30 minutes.
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4
Meanwhile, remove the stems from the chile peppers.
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5
Cut them in half lengthwise and remove the seeds.
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6
Toast the chiles briefly in a hot skillet; do not overtoast.
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7
Place chiles in a small bowl and cover with hot water; set aside.
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8
Place the peeled tomatoes in a blender jar and pulse a few times.
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9
Toast the sesame seeds until just browned in the same skillet.
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10
Add to the tomatoes, along with the oregano, cloves, and allspice.
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11
Blend until smooth.
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12
Add oil to the skillet and fry the onion pieces for about 5 minutes.
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13
Add the garlic cloves and cinnamon stick and fry for 2 to 3 minutes.
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14
Remove with a slotted spoon and transfer to the blender jar.
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15
Fry the plantain for a few minutes, then transfer to the blender jar, along with the chiles and water.
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16
Blend until smooth.
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17
Strain the sauce and return to the skillet.
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18
Add the chocolate and season with salt.
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19
Stir 2 cups of the chicken broth into the sauce.
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20
Add the stewed chicken pieces and cook for about 20 to 25 minutes, uncovered.
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21
Mole sauce should be fairly thick.
