Title: Chicken with Chocolate Sauce (Chicken Mole)
Categories: Chocolate Mexican Poultry
Yield: 6 Servings
| 4 | tb | Olive oil |
| 2 | | Cloves garlic, minced |
| | | Serving-pieces of chicken for 6 persons |
| 1 | | Onion, chopped |
| 1 | | Green pepper, chopped |
| 3 | | Slices canned pimento, chopped |
| 2 | | Large tomatoes, peeled, seeded, and chopped |
| 2 | tb | Chili powder (or to taste) |
| 2 1/2 | c | Chicken broth |
| 1/4 | c | Slivered almonds |
| 1/4 | c | Raisins |
| 1/2 | ts | Cumin |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Sugar |
| | | Grated rind of 1 orange |
| 2 | | Squares bitter chocolate, chopped |
| 1/4 | c | Light rum |
In casserole, heat oil and cook garlic for a few moments to flavour oil;
add chicken and brown. Remove chicken. In remaining fat, cook onion, green
pepper, pimento, and tomato over gentle heat for 10 minutes. To onion
mixture, add chili powder, blending well. Add broth, almonds, raisins,
seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate,
stirring until melted. Replace chicken, spooning sauce over. Bake,
covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum,
ignite it, and pour over contents of casserole; allow to stand for a few
minutes. Source: Jack Shyba, FidoNet Cooking Echo