1 whole clove
1/2 teaspoon allspice, ground
1 cinnamon stick
1/4 cup sesame seeds, toasted
1/4 cup vegetable oil
12 Guajillo chiles
1 tablespoon Oregano, dried
4 cups rice, cooked, for accompaniment
1 chicken, cut into 8 serving pieces
2 onions, 1 quartered, 1 sliced
6 sprigs of fresh thyme, oregano and parsley
1 plantain, peeled and chopped (optional)
1 ounce Mexican or sweetened chocolate
1 1/2 cups tomato puree
1. Place the chicken, quartered onion, halved garlic, and herbs in a large stew pot. Cover with water and bring to a boil. Cover and simmer until chicken is tender, about 30 minutes. Remove chicken and strain broth, reserving 2 cups.
2. Meanwhile, toast the chiles briefly in a hot skillet, being careful not to burn, cool, remove stems, shake out seeds, and break into large pieces. Transfer to a small bowl and cover with hot water; reserve.
3. In a blender or food processor, blend tomato puree, sesame seeds, oregano, and allspice, until smooth. Reserve.
4. Heat oil in a skillet and fry the onion slices for about 5 minutes. Add the garlic cloves, clove, and cinnamon stick and continue frying for 2-3 minutes. Remove spices with a slotted spoon, and add sautéed onion and garlic to the blender.
5. Fry the plantain for a few minutes and add to the blender with the toasted chiles and their soaking liquid.
6. Blend until smooth, strain, and return to the stew pot. Add the chocolate and season with salt.
7. Add reserved broth to the sauce and the stewed chicken. Cook for about 20 to 30 minutes uncovered. Serve chicken and sauce over white rice.