Recipe - Chocolate Poultry Sauce

2 tablespoon Peanut oil
1 md Yellow onion; chopped
2 Cloves garlic; minced
1 Bell pepper; chopped
One fourth cup Raisins
One half cup Whole canned tomatoes
Three fourths teaspoon Ground cinnamon
One half teaspoon Ground cloves
One fourth teaspoon Ground cumin
One fourth cup Sesame seeds
One half cup Cocktail sauce
One half teaspoon Tabasco or to taste
2 cup Chicken soup stock (see
recipe) or chicken broth
2 Squares (1 ounce each)
semisweet baking chocolate

MAKES 3One half CUPS

This is actually a mole sauce, shortcut style. The chocolate gives the
sauce a wonderful lift and it can be used to enlighten otherwise dry cooked
poultry.

Heat a large saucepan and add the oil. Saut‚ the onions and garlic until
clear. Add the pepper, raisins, and tomatoes and cook for 10 minutes.
Remove from the stove and pur‚e in your food processor or blender. Return
to the pan and add remaining ingredients, except the chocolate. Simmer for
10 minutes and then add the chocolate, stirring until it melts.

This is to be used over any kind of cooked poultry. For instance,
leftover fried chicken takes on a new life when you simmer the chicken for
a few minutes in this sauce. Or turkey meat, cooked, has an entirely
different flavor when you warm it with this sauce.

SAUCE FOR POULTRY

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.