14 1/2 oz can diced tomatoes
1 or
1 equivalent fresh
4 oz can chopped mild
1 green chiles
1/2 cup whole blanched almonds
1/2 small onion cut in chunks
1 small garlic clove
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon sugar
1 tablespoon olive oil
3 lb bone-in chicken parts
1 (dark meat is best in
1 this dish) skin removed
1/2 1-oz. square unsweetened
1 chocolate, chopped
2 tablespoon chopped fresh cilantro
Blend mole sauce in a blender or food processor until smooth. In 12-inch skillet heat olive oil over medium-high heat. Cook chicken until golden. Remove to a plate. Add mole sauce to skillet with 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 minutes until juices run clear. Sprinkle with cilantro and serve with rice. Walt MM
per serving: 240 calories, 25 g protein, 10 g carbohydrate, 13 g total fat (2 g saturated), 69 mg cholesterol, 780 mg sodium.
Linda Simerson linda@ecesis.ncsu.edu 515-5129
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
