Serve this mole (pronounced mo-LAY and translated as "sauce") with brown rice, steamed corn tortillas and a green salad.
In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chili powder, garlic, raisins, corn chips and onion. Pulse several times to blend.
In a large skillet, heat oil over medium heat and carefully add the blended ingredients. (You are actually "frying" the sauce, here, so pour carefully to avoid spatters.) Heat and stir for 5 minutes. Add the remaining broth, tomato sauce and melted chocolate to skillet. Cover and simmer on low heat 20 minutes.
Meanwhile, remove skin and bones from chicken and cut into bite-size pieces; add to sauce in skillet. Taste and correct seasonings, if desired. Simmer for 10 minutes. Toast almond slivers and use as garnish.
Recipe editor Patricia Mitchell
Kitchen tools you'll need: Blenders, Colanders & Strainers, Oval Platters, Saucepans, SkilletsYou may also find interesting our full article about how to make a mole sauce.
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