Instructions: Toast sesame seeds in a wide nonstick frying pan over medium heat until golden (about 4 minutes), stirring often. Transfer to a bowl; set aside.

To pan, add onion, garlic, banana, prunes, raisins, peanut butter and 3 tablespoons water. Cook over medium heat, stirring often, until mixture is richly browned (10-15 minutes); if pan appears dry, add 1 tablespoon of water at a time. Stir in cocoa, chili powder, sugar, cinnamon, corinader, cumin, cloves, anise seeds, and 3/4 cup of the broth. Bring mixture to a boil over medium-high heat.

Transfer onion mixture to a food processor or blender and add tomato paste, 2 teaspoons of the sesame seeds, and a little of the remaining broth. Whirl until smoothly pureed; then stir in remaining broth. Cover and keep warm.

Or, if made ahead, let cool; then cover and refrigerate for up to 3 days.

Reheat before continuing.

While onion mixture is browning, rinse chicken and pat dry. Place jelly in a bowl and stir to soften; add chicken and mix to coat. Then place chicken in a lightly oiled 10-by-15-inch rimmed baking pan. Bake in a 450 degree oven until meat is thickest part is no longer pink; cut to test (12 to minutes).

To serve, spoon some of the warm mole sauce onto dinner plates; top with chicken, then more mole sauce. Sprinkle with remaining 1 teaspoon sesame seeds. Season to taste with salt; serve with lime wedges.

Low-Fat Mexican - Sunset Books -

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