Chicken Mole

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3 c water 3 ea garlic cloves, diced
4 ea chicken breasts 1/4 c aisins
2 ea chicken legs and thighs 1/4 c rushed corn chips
1 ea celery stalk, diced 1 ea onion, chopped
2 tb fresh cilantro, minced 2 ts oil
1 ea pinch salt 1 cn (8 oz) tomato sauce
1/4 ts cumin 1 ea sq unsweetened chocolate
1/4 ts ground cloves 1/4 c livered almonds
2 tb chili powder
6 servings
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 stirring for
5 minutes. 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.