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Prepare the chicken broth: Chop the carrots, celery and onion, and throw in a large pot with the rest of the broth spices and chicken drumsticks. Bring to a boil, then reduce the heat to low, and simmer for 30-40 minutes.
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While the chicken is cooking, prepare the chiles: Slice the dry chiles open, and remove the stems, veins and seeds. Pour hot water over them until completely covered, add the raisins, and leave to soak for 30 minutes.
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While the chiles are soaking, prepare the veggies: Roughly chop the onion, tomatoes and tomatillos, mix with 2 tbs of olive oil, and salt, and broil at 500 °F. After 10 minutes, throw in the unpeeled garlic cloves as well, and continue to broil for another 10 minutes or until veggies are nicely charred.
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While the veggies are roasting, prepare the nuts and spices: In a dry skillet, toast the whole spices - cloves, allspice, black peppercorns, coriander seeds, aniseed, sesame seeds - for 2-3 minutes. Transfer to a spice mill, and grind.
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Grind the hazelnuts in a food processor until they resemble a fine meal (but before they turn into butter).
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Drain the chiles, and raisins, and transfer to a blender.
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Take the veggies from the oven, peel the garlic, and add to the blender.
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Add to the blender: the ancho chile powder (if using), the chipotle pepper, the ground cinnamon, the ground hazelnuts, ground spices and sesame seeds, and 2 cups of the chicken broth. Process until smooth.
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Heat 2 tbs of olive oil in a deep stove pot, and add the sauce + 1 cup of the chicken broth. Cook for a few minutes, stirring continuously, and drop the chopped dark chocolate. Stir until completely melted.
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Transfer the chicken drumsticks to the sauce, and cook for another 10 minutes on low heat.
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If the sauce becomes too thick, add more chicken broth.
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Serve with chopped cilantro, and chopped hazelnuts, sliced avocado, or a bowl of rice.