Recipe - Chicken Mole

3 tablespoon Oil
2 One half pound Chicken pieces
2 tablespoon Minced garlic
Three fourths cup Diced onion
2 cup Chicken broth
1 cup Peeled seeded tomatoes
(canned)
2 tablespoon Epazote or oregano
One fourth pound Assorted Mexican chiles
such as pasilla, guajillo
and mulata
stems and seeds removed
One half teaspoon Ground cloves
1 tablespoon Cocoa powder
One half teaspoon Cinnamon
One fourth cup Shelled almonds

HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all
sides. Add all other ingredients, bring to a boil, cover, reduce heat to
low and simmer until chicken is done, about 30 minutes. Remove the chicken
to a platter and set aside. Place the cooking liquid in a blender or food
processor and blend until as smooth as possible. Return the sauce to the
skillet, replace the chicken and cook everything together another 10
minutes. Serve with tortillas, rice, beans and tamales.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini