Chicken Mole

Photo: flickr user stu_spivack

Ingredients

3 cups Water

4 Chicken breasts

2 Chicken legs and thighs

1 Celery stalk, diced

2 tablespoons Fresh cilantro, minced

1 Pinch salt

teaspoon Cumin

teaspoon Ground cloves

2 tablespoons Chili powder

3 Garlic cloves, diced

cup Aisins

cup Rushed corn chips

1 Onion, chopped

2 teaspoons Oil

1 can (8 oz) tomato sauce

1 Sq unsweetened chocolate

cup Livered almonds

Preparation

Melt the chocolate square. Bring water, chicken and celery to boil. Cover and reduce heat, letting simmer about 1 hour, or until meat comes away easily from bones. Remove chicken from broth and set aside to cool. Strain broth and keep liquid; discard celery. In a blender, combine half of broth with six seasonings, raisins, corn chips and onion. In a large frying pan, heat oil and add blended ingredients. Heat while

Add remaining broth, tomato sauce and melted chocolate to frying pan. Cover pan and simmer on low heat 20 minutes. Meanwhile, cut chicken into pieces; add to sauce in frying pan. Salt if desired. Cook everything together 10 minutes. Toast almond slivers and use as garnish. Serve with brown rice, steamed corn tortillas, and a green salad.

Serves 6.