Chicken mole poblano (Mole poblano con pollo)

1. Put the chicken legs in a large pot, cover with the chicken stock, salt and simmer gently for 35-40 minutes; lift out the meat and keep the broth – you'll use it to thin the sauce.

2. Stem and deseed the dried chilies (ancho, mulato, pasilla) and toast them in a dry pan for a few seconds per side until fragrant – take care, burnt chilies turn bitter. If you can't find mulato, use one more ancho. Cover with hot stock and soak for 20 minutes.

3. In the same pan, with a little oil, toast one after another the almonds, peanuts, most of the sesame seeds (keep a tablespoon for garnish), the raisins and the torn tortilla, and finally, briefly, the cinnamon, cloves and aniseed.

4. Char the tomatoes and tomatillos in a pan until blackened, then blend everything – the soaked chilies with their soaking liquid, the chipotle, the toasted nuts, seeds and spices – with 2-3 ladles of broth until creamy, and press through a sieve.

5. Heat 2 tablespoons of oil in a heavy pot, pour in the purée (it spits!) and cook for 10 minutes, stirring constantly, until thick; add the chopped chocolate and enough broth to get a sauce like single cream, then simmer gently for another 30 minutes and season with salt.

6. Return the chicken, heat together for 10 minutes, then serve generously covered with sauce, sprinkled with toasted sesame seeds, with rice and warm tortillas.

Tip: Mole is even richer the next day – feel free to make it ahead, and leftover sauce keeps for months in the freezer.