Place the chicken drumsticks in a skillet and add 1/2 cup water. Cook covered over medium heat so they steam in their own juices. Add 1 chopped garlic clove, cover, and cook.

Dice half the onion and add it to the chicken. Cover and continue cooking.

In a separate skillet, toast the 5 chile de árbol peppers, sliced onion, and 1 garlic clove with 2 splashes of oil. Add the tomatoes and cook until lightly browned, being careful not to burn the chiles.

Remove a little broth from the chicken and let the chicken brown in its own fat.

Pick through the sesame seeds to remove any debris.

Toast 1/4 cup of the sesame seeds (do not let them burn), stirring occasionally.

Peel half a potato and dice it. Add a little water and blend until smooth, then add this mixture to the chicken. Cover and let simmer on low heat.

Blend the toasted chiles, tomatoes, onion, and garlic with 1 teaspoon salt (or to taste) and the reserved chicken broth.

Add half of this blended sauce to the chicken.

In a mortar and pestle, grind 1/2 teaspoon cumin seeds and half a garlic clove. Add the ground cumin, thyme, and marjoram to the chicken to taste. Cook for 5 more minutes. Taste and adjust salt as needed.

Enjoy!