Chicken Mole

In a large pot over high heat, bring stock, orange juice, head of garlic, bay leaves, salt, and 2 cups water to a boil. Add chicken, reduce heat to medium-low, and bring to a simmer. Cook, stirring occasionally, until an instant-read thermometer inserted into thickest part of chicken registers 160°, about 10 minutes. Transfer chicken to a plate. Strain stock through a fine-mesh sieve into a large bowl; discard solids.

Meanwhile, in a large shallow pan over medium-low heat, heat 2 Tbsp. oil. Add onion and chopped garlic and cook, stirring occasionally, until onion is translucent and softened, about 10 minutes. Add tomatoes and increase heat to medium. Cook, mashing down on tomatoes, until softened and almost smooth, about 10 minutes. Add tomato paste and cook, stirring, until brick red, about 1 minute more. Let cool slightly.

Transfer tomato mixture to a blender. Blend until smooth, about 1 minute. Transfer to a medium bowl; wipe out blender.

In same pan over medium-high heat, heat remaining 2 Tbsp. oil. Toast chiles, turning occasionally, until browned, about 1 minute. Transfer to a large bowl.

In same pan over medium-high heat, toast tortillas, turning once, until dark brown, about 1 minute per side. Transfer to same bowl.

In same pan over medium-high heat, toast sesame seeds, coriander, cumin, and black pepper, stirring frequently, until fragrant, about 1 minute. Transfer to same bowl.

Add bread, raisins, and 4 cups stock to bowl and stir to combine. Let sit 10 minutes. Transfer to blender and blend on high speed until smooth, about 3 minutes.

Transfer sauce, chocolate, tomato mixture, and chicken to a large pot. Bring to a boil, then reduce heat to low to bring to a simmer. Cook, stirring occasionally, until sauce is thickened, chocolate is melted, and chicken is warmed through, about 15 minutes.

Divide chicken among plates. Spoon sauce over. Top with sesame seeds.