• 3 tablespoons corn oil
• 8 whole chicken legs with thighs attached
• 4 dried pasilla chilies, chopped
• 4 dried ancho chilies, chopped
• 4 dried mulato chilies, chopped
• 1 can (14 oz / 400 g) tomatoes or 3 large, fresh tomatoes, skinned and chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 cup (2.4 dl) chicken broth
• 4 tablespoons raisins
• 4 tablespoons peanuts, shelled and skinned
• 1 corn tortilla
• ½ teaspoon anise seeds or ¼ teaspoon ground
• ½ teaspoon ground pepper
• ½ teaspoons cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon salt
• 2 oz (60 g) bittersweet chocolate
• 3 tablespoons sesame seeds, toasted

Cook the chicken legs until tender, roast the chilies, transfer to a bowl and add hot chicken broth. Soak until tender. Roast onion, garlic and peanuts, when this is done mix in a blender the tomatoes, chilies, onion, garlic, raisins, peanuts, tortilla, chicken broth, salt and spices, and puree on high speed.

Heat the sauce, add chocolate and mix well when the chocolate has melted. Add more salt or spices as needed. Cook the chicken legs in the sauce at low heat until cooked through while stirring, approximately 30 minutes. Sprinkle with toasted sesame seeds and serve with rice and a salad.