Chicken Wings With Easy Mole Sauce

Directions

1. In a large heavy skillet saute/fry the onion in the oil over moderately high heat, stirring, till it is golden. In a mortar with a pestle crush
2. the coriander seeds and the aniseed, stir them into the onion mix with
3. the chili pwdr, the sugar, the cinnamon, and the cloves, and cook the mix over moderate heat, stirring, for 1 minute. Stir in the cocoa pwdr, the peanut butter, 2 c. of the broth, the tomatoes, the raisins,
4. the garlic paste, and salt to taste and simmer the sauce, uncovered, stirring occasionally, for 20 min.
5. While the sauce is cooking cut off the wing tips, reserving them for another use such as stock if you like, and halve the wings at the joint.
6. Pat the wings dry, season them with salt and pepper, and on the oiled rack
7. of a broiler pan broil them, skin side up, under a preheated broiler about
8. 4 inches from the heat for 10 min, or possibly till they are golden brown. Turn the
9. wings and broil them for 10 min more, or possibly till they are golden brown. In a blender or possibly food processor puree the sauce in batches, adding the remaining
10. broth as necessary to thin it to the desired consistency. Transfer the sauce to the skillet, add in the wings, and simmer the mix, uncovered, for 30 min. Serve the wings with the mole sauce over the rice, sprinkled with the sesame seeds.
11. Serves 4 to 6.