Title: Chicken Mole
Categories: None
Yield: 6 Servings

---------------------------------MOLE SAUCE---------------------------------
1 cn (14 1/2-ounce) diced
-tomatoes
1 cn (4-ounce) chopped mild green
-chiles
1/2 c Whole blanched almonds
1/2 sm Onion, cut into chunks
1 sm Garlic clove
1 tb Chili powder
1 ts Ground cumin
1 ts Ground coriander
1 ts Salt
3/4 ts Ground cinnamon
1/2 ts Sugar
1 tb Olive oil
3 lb Bone-in chicken parts such
-as thighs, drumsticks,
-and/or breast halves, skin
-removed
1/2 Square (1-ounce) unsweetened
-chocolate, chopped
2 tb Chopped fresh cilantro

(Found at http://homearts.com/helpers/cooking/0296mexi.htm)

Mole is a thick, rich, and spicy Mexican sauce traditionally made from a
blend of chiles, ground seeds or nuts, spices, and a small amount of
unsweetened chocolate. We've adapted the traditional mole sauce, using
supermarket ingredients. Serve with rice.

1. Prepare Mole Sauce: In blender at high speed or in food processor
with knife blade attached, blend all sauce ingredients until smooth.

2. In nonstick 12-inch skillet over medium-high heat, heat olive oil.
Add chicken and cook until golden; remove to plate.

3. To skillet, add Mole Sauce, chopped chocolate, and 1/4 cup water;
cook, stirring, until chocolate melts. Return chicken to skillet; heat to
boiling. Reduce heat to low; cover and simmer 30 to 35 minutes until juices
run clear when chicken is pierced with tip of knife. Sprinkle with cilantro
to serve.

Each serving: About 240 calories, 25 g protein, 10 g carbohydrate, 13
g total fat (2 g saturated), 69 mg cholesterol, 780 mg sodium.
Posted to FOODWINE Digest 9 November 96

Date: Sat, 9 Nov 1996 17:32:32 -0600

From: Ellen Court