Heat oil in large skillet and add chopped onion. Saute about 5 minutes or until translucent (add 2 teaspoons minced garlic for last minute if desired). Add chicken broth and simmer for 10-15 minutes. Let it cool a bit.
While onion mix is cooling, place chicken pieces in 9 x 11 baking dish and drizzle with a bit of olive oil and sprinkle with salt and pepper to taste. Bake at 400 degrees for 20 minutes
8-9 pieces chicken legs or thighs, 1 teaspoon salt
While chicken is baking, pour cooled onion mix into blender or food processor and add peanut butter and mole spice blend. Blend until smooth.
When chicken has cooked for 20 minutes, remove from oven and pour mole-peanut butter sauce over chicken in baking dish. Place back in oven and cook for 15-20 more minutes at 400.
Garnish with sesame seeds over the sauce and serve.
2-3 tablespoons sesame seeds
Notes
If you would rather use either fresh or dried peppers instead of the spice blend to make your mole sauce, here is a quick how-to summary on making a mole sauce from scratch:
Broil fresh chile peppers until charred and then remove skins and seeds. Alternatively toast dried chile peppers in a skillet, remove seeds and rehydrate in hot water for 10 minutes.
Toast your spices (peppercorns, cloves and cumin seeds) for 1-2 minutes or until just fragrant. Remove from skillet and grind up in a spice grinder until finely ground.
Roast your vegetables (tomatillos, tomato and onion) about 7 minutes or until charred, turning occasionally. Add the garlic for the last minute or so. Remove from heat until cool and then peel them. *note: you can put the tomatillos and tomato in a paper bag and close it up for a bit to make them easier to peel.
Drain the chile peppers and add the peeled tomatillos, tomato and onion to a food processor and process until smooth. Add the spices and process until combined.
In a medium saucepan, heat the oil over medium-high and add the pepper mixture and salt and bring to a boil.
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