Chicken in Mole Sauce

Ingredients

• 0.3 cup banana diced firm ripe
• 20  blanched almonds and 
• 6 tablespoons butter 
• 14 ounce chicken broth canned
• 4 pound chickens bone-in
• 2 tablespoons chili powder 
• 2 small corn tortillas 
• 3 cloves garlic chopped
• 1 teaspoon ground cinnamon 
• 1 large onion cut into chunks
• 1 tablespoon pinenuts 
• 1 teaspoon salt 
• 1 ounce bittersweet chocolate 
• 2 tablespoons sesame seed 

Equipment

• frying pan
• sauce pan
• sieve
• blender
• kitchen thermometer
• cutting board

Directions

1. Cut the chickens into pieces, reserving the breasts.
2. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
3. Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. Remove the chicken to a cutting board.
5. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
6. Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
7. Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth.
8. Pour the mixture and remaining liquid into a large saucepan over medium heat.
9. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.