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Chicken Mole with Polenta Griddlecakes and Salsa

2 packages PERDUE® Fresh Chicken Leg Quarters
1 teaspoon canola oil
2 Serrano chili peppers, halved and seeded
4 tomatillos, halved and charred under broiler or grilled
2 tomatoes, halved and charred under broiler or grilled
1 1/2 tablespoons peanuts
1 1/2 tablespoons sesame seeds
2 cloves garlic
1/3 cup raisins
1/2 teaspoon cinnamon
3/4 teaspoon black pepper, divided
1/4 teaspoon ground cloves
2 ounces bittersweet chocolate
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup PERDUE® SIGNATURE CHICKEN STOCK™
1 tablespoon sugar

Salsa Verde:
1 small can pineapples slices, drained and sliced
1 tomatillo, diced
1/2 cup cilantro, minced
3 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tube pre-cooked polenta

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