INGREDIENTS

INSTRUCTIONS

In a large heavy skillet saute the onion in the oil over moderately
high heat, stirring, until it is golden brown. In a mortar with a
pestle crush the coriander seeds and the aniseed, stir them into the
onion mixture with the chili powder, the sugar, the cinnamon, and the
cloves, and cook the mixture over moderate heat, stirring, for 1
minute. Stir in the cocoa powder, the peanut butter, 2 cups of the
broth, the tomatoes, the raisins, the garlic paste, and salt to taste
and simmer the sauce, uncovered, stirring occasionally, for 20
minutes.
While the sauce is cooking cut off the wing tips, reserving them for
another use such as stock if desired, and halve the wings at the
joint. Pat the wings dry, season them with salt and pepper, and on
the oiled rack of a broiler pan broil them, skin side up, under a
preheated broiler about 4 inches from the heat for 10 minutes, or
until they are golden. Turn the wings and broil them for 10 minutes
more, or until they are golden. In a blender or food processor puree
the sauce in batches, adding the remaining broth as necessary to thin
it to the desired consistency. Transfer the sauce to the skillet, add
the wings, and simmer the mixture, uncovered, for 30 minutes. Serve
the wings with the mole sauce over the rice, sprinkled with the
sesame seeds.
Serves 4 to 6.
Gourmet March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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