1 1/2 cups chicken broth
1/2 cup diced fresh tomatoes
1/4 cup chopped onion
1 can (4 oz.) green chilies
2 tablespoons blanched almonds
2 tablespoons raisins
2-3 tablespoons sesame seeds, divided
1/4 teaspoon crushed red pepper
1 clove garlic, minced
dash salt and pepper
1/8 teaspoon ground anise seed
1/8 teaspoon ground cloves
1/8 teaspoon ground coriander seed
1/8 teaspoon ground cinnamon
2 ounces Mexican chocolate (see substitution)*
4-6 boneless skinless chicken breasts
In blender, combine 1-cup chicken broth, tomatoes, onion, green chilies, almonds, raisins, 1/2 6-inch corn tortilla, 1-tablespoon sesame seeds, crushed red pepper, garlic, dash salt and pepper, anise seed, cloves, coriander and cinnamon. Blend until smooth. Pour into heavy skillet with a lid. Melt chocolate and stir into sauce. Cover pan with a lid and simmer 20-30 minutes.
Grill or broil chicken until cooked through (note: may cover chicken with water and stew with onion, salt and pepper, rather than grilling, if desired). Stir additional 1/2 cup chicken broth into mole sauce, to thin to desired thickness. Place chicken in mole sauce, cover with lid and simmer 20-30 minutes.
Arrange chicken on serving plate, spoon mole over chicken. Garnish with a sprinkle of sesame seeds and cilantro. Serve with corn tortillas. Serve 4-6.
* NOTE: Mexican chocolate may be substituted with 2-ounces semisweet chocolate, 1-teaspoon cinnamon and two drops almond extract.