About 4 pounds chicken pieces or 1 cooked chicken, shredded
6 cups water
3/4 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons peanut butter
4 tablespoons all-purpose flour
4 tablespoons chili powder
1 teaspoon thyme
1 teaspoon cumin
1 teaspoon poultry seasoning
1 teaspoon sage
1 teaspoon black pepper
1 chicken bouillon cube
3 cups reserved chicken broth

Wash chicken pieces; combine chicken with water and salt in Dutch oven. Heat to boiling; reduce heat and boil gently, covered, for 25 minutes.

Drain chicken, reserving broth.

Heat oil in Dutch oven. Add peanut butter; cook and stir until foaming. Remove from heat.

Mix flour and chili powder together. Add to peanut butter mixture and stir until smooth. Stir in bouillon cube, ground cumin, thyme, poultry seasoning, sage and black pepper. Add 3 cups reserved chicken and broth; cook 5 minutes over medium heat, stirring occasionally. Remove skin from chicken, except from drumsticks. Add chicken to mole sauce mixture; heat to boiling. Reduce heat and simmer, covered, 15 minutes.

If desired, sprinkle with sesame seed.

Serve with Mexican rice.