* '''For the boiled chicken'''
* 4 chicken legs, skin removed
* 1 onion, peeled and halved
* Salt and freshly ground black pepper
* '''for the mole poblano'''
* 2 chipotle chillies, (deseeded if you don't want it too hot)

===Method===
'''Mole poblano'''
* Don't be too fussy with the chopping as it's all going in the blender in the end.
* Blitz all of the dry spices except for the sesame seeds to a powder in a coffee grinder or blender spice attachment
* Add the remaining ingredients to the blender and blitz to a smooth sauce
* Tip the dried spice mix into the sauce and give it a final blitz.
* Pour the sauce into a pan, bring to a simmer and continue to simmer for 30 minutes stirring now and again
* '''Cooking the chicken legs'''
* Place the chicken legs in a pan with the onion halves and cover with boiling water, seasoning with salt and pepper
* Return to the boil, then cover and simmer for 25 minutes
* '''Combining the two'''
* Remove the chicken legs and drain
* Add the chicken to the mole (sauce) and heat for a further 10 minutes
* Meanwhile, toast 1 tablespoon of sesame seeds in a small pan
* Transfer the mole poblano and chicken to a serving dish and sprinkle with the toasted sesame seeds
* Enjoy Mexico's national dish!

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