MEXICAN CHICKEN MOLE

1x1.2-1.5kg chicken
1 bunch parsley
1 onion, quartered
2 ancho, chillies, deseeded
2 pasilla chillies, deseeded
2 mulato chillies, deseeded
1 onion finely chopped
2 garlic cloves, finely chopped
pinch salt
30g sesame seeds, toasted
60g blanched almonds, toasted
2 tomatoes, peeled, seeded and finely chopped
30g raisins
2 black peppercorns
1 clove
1/2 tsp aniseed, ground
1/2 tsp cumin, ground
1/2 tsp coriander powder
1/2 tsp cinnamon 2 tbsp oil
1tbsp cornmeal
45g plain chocolate (70% cocoa)

Chicken: Place the chicken in a saucepan with the quartered onion, 2 garlic cloves and parsley and cover the chicken with water. Bring it to the boil then reduce it to a steady simmer. Leave it to cook for 45-60 minutes until the chicken is just cooked.

Remove the chicken from the water and allow it to cool. Place the chilies in a bowl and cover them with the boiling chicken stock and set aside for 40 minutes. When the chicken has cooled remove the skin and then cut the meat from the bone and cut it into even pieces. Keep the meat in a covered container in the refrigerator until ready to cook. Place the bones and any scraps of meat back in the cooking liquid and leave it on a steady simmer for a further hour, then strain it and set aside 250ml of it for the sauce.

Chilli Paste: Place the chilies with their soaking liquid in a food processor or blender with the finely chopped onions, garlic, tomatoes, sesame seeds. Almonds. Raisins and spices and puree it to a smooth paste.

To Cook: Heat the oil in a large saucepan or casserole pan. When the oil is hot add the Chilli paste and cook it while stirring for 5 minutes. Stir in the cornmeal and stock to the pan and leave it to simmer for 15-20 minutes, so that the ingredients are well blended.

Break the chocolate up into pieces and stir it well into the sauce. Add the chicken pieces and a little salt and pepper to the sauce and leave it on a low simmer for 15-20 minutes, so that the sauce has thickened to a creamy consistency (add more stock if necessary).

To Serve: Place the chicken with its sauce in a serving container sprinkle over the extra sesame seeds and chopped parsley. Serve with a Mexican Rice and Toasted Corn or Flour Tortillas.

Cover the casserole and place in the oven for 1 hour or until the pork is cooked and tender. Remove from oven and serve immediately.