Chicken In Pipian Sauce

[Hj]

2 lbs. Roma tomatoes
1 onion plus extra chopped for garnish
Vegetable oil
6 guajillo chiles stemmed *see note
1/4 to 1/2 stick cinnamon
1 whole clove
2 cups raw peanuts peeled
1 to 6 garlic cloves peeled
1/2 cup toasted sesame seeds plus extra for garnish
1/2 tsp. chicken bouillon
3 cups chicken broth, plus extra to thin sauce, if necessary
Kosher salt to ur liking
8 cooked chicken thighs
Steamed rice or warm corn tortillas
Chopped cilantro for garnish

Preheat broiler. Place tomatoes ñ onion under broiler. Remove when skin is charred.
Heat 2 tablespoons oil in skillet- add chiles- cinnamon ñ clove. Fry until lightly browned- don’t burn the chiles or sauce will be bitter. Transfer to a bowl.
Same skillet- heat 3 tablespoons oil - add peanuts- fry just until golden brown. Remove from heat -allow to cool.

Blender purée tomatoes- onion- chiles- cinnamon- clove- peanuts- garlic ñ sesame seeds until smooth. Add bouillon- broth ñ salt to taste pulse a few times to blend. Sauce should generously coat the back of a spoon. Too thick- add more broth.
Heat ½ cup oil in skillet over high heat. Oil will start to smoke- add sauce. Stir continuously to prevent splattering. Bring to boil - reduce heat- simmer until sauce turns a rich red. Add chicken to sauce - heat through.

Divide among 4 plates - garnish with sesame seeds- onions ñ cilantro. Serve hot with steamed rice or tortillas.

Note- Remove seeds from half the chiles if you want a milder sauce.