Preheat the oven to 425 degrees.

We’ll start by making the mole sauce. Dry roast the pepita seeds and peanuts in a medium-sized saucepan over medium heat for about 2 minutes while stirring them occasionally. Then add the sesame seeds and toast for an additional minute while stirring constantly, ensuring they do not burn. Remove from the pan and set aside.

In the same pan, dry roast the onion, garlic and tomato for about 5-6 minutes on each side, then set aside. Next dry roast the dried chilies for about 4 minutes, moving them constantly and being careful not to burn them. Then set these aside as well. Add all the dry roasted ingredients to a blender, along with the chicken stock, and blend until completely smooth (at least 1 minute).

Add this blended mixture to a sauce pan over medium-high heat and add the Mexican chocolate. Stir and cook this through until disc is fully dissolved. Once this reaches a boil lower to a simmer, stir in the remaining mole ingredients and allow this to gently simmer for 10 minutes while stirring occasionally, then set aside.

While this simmers, pat dry your chicken and season it with salt on both sides. Heat the 2 tbsp of oil in a large oven-safe sautéing pan over medium-high heat, and lay the chicken legs skin side down. Fry for about 10-12 minutes, or until the skin is golden and crispy, then flip. Pop them into to bake for 30-35 minutes, or until the internal temperature reaches 165 degrees in the center of the chicken.

Plate the chicken quarters with mole sauce poured on top and garnished with sesame seeds!