Recipe - Gallina En Mole

2 tablespoon Chicken fat
4 pound Chicken parts
4 Cloves garlic peeled
One fourth cup Onion chopped
1 One half cup Chicken stock
One fourth cup Raisins chopped
One fourth cup Almonds chopped
2 tablespoon Powdered chile (see note)
One half teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
One fourth teaspoon Anise seed
2 tablespoon Tortilla flour
2 tablespoon Peanut butter
1 teaspoon Salt
1 ounce Unsweetened chocolate

1. Heat fat in a large, covered casserole over moderate heat. Brown chicken
pieces a few at a time. Pour out fat, add garlic and onion, return chicken
pieces to the pot, and add One half cup of the stock. Cover and braise until
chicken is tender, about 45 minutes.

2. Meanwhile, assemble the other ingredients. Combine raisins and almonds
in one dish. Combine chile powder, cinnamon, allspice, anise, and masa
harina in another. If you have a spice grinder, grind them all together
with the masa.

3. When chicken is done, transfer to a plate and keep warm. Pour braising
stock into a bowl and let the fat rise to the surface. (Can be prepared to
this point several hours ahead.)

4. Skim 2 tablespoons fat from the braising stock and return to pan. (Any
remaining fat can be discarded.) Heat fat over mediumhigh heat. Saute
raisins and almonds until almonds just begin to color, but do not let them
burn. Stir in spice mixture and cook a few minutes until fragrant. Add
peanut butter, the reserved braising stock, and the remaining 1 cup stock.
Add salt and bring sauce to a simmer.

5. The sauce can be served as is, but for a smoother sauce, transfer the
sauce to a blender or food processor and puree to a smooth consistency.
This may have to be done in batches; if you overfill the jar, the sauce
could overflow and scald you.

6. Crumble chocolate and stir it into sauce. Taste sauce and correct the
seasoning. Return chicken to sauce to reheat. Serve with rice.

Note: Be sure to use pure chile powder, not the prepared spice mixture sold
as chili powder. California chile is milder, New Mexico a little hotter.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip