Instructions: 1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.

2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12 to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes; transfer with tomatillos to blender.

3. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1 minute. Transfer to blender. Toast pumpkin seeds in same skillet, until seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast 30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree mixture in blender until smooth, adding some of the chicken broth. Pour into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in both sides; tear into small pieces and set aside.

4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes.

Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add soaked chiles and their liquid, raisins and sherry and tortillas; puree until smooth. Add to Dutch oven with roasted tomato mixture, remaining broth and salt. Bring to boil; reduce heat and simmer partially covered, stirring occasionally, 30 minutes. Stir in chocolate until melted.

Makes 5
cups. (Can be made ahead. Cover and refrigerate up to one week.)

5. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Brown chicken on all sides, about 10 minutes; discard drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.)

Reduce heat; cover and simmer 30 minutes until chicken is cooked through.

Sprinkle with pumpkin seeds and serve with rice.

Cooking Time: 40 minutes

NOTES : There are many variations of this national dish of Mexico. Our fiery version pairs wonderfully with chicken; the rich flavor also complements pork and turkey. The mole sauce may be made ahead of time.

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