Yield: 1 Pt
| Measure | Ingredient |
|---|---|
| 14½ ounce | Can diced tomatoes |
| \N \N | Or |
| \N \N | Equivalent fresh |
| 4 ounces | Can chopped mild |
| \N \N | Green chiles |
| ½ cup | Whole blanched almonds |
| ½ small | Onion cut in chunks |
| 1 small | Garlic clove |
| 1 tablespoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Coriander |
| 1 teaspoon | Salt |
| ¾ teaspoon | Ground cinnamon |
| ½ teaspoon | Sugar |
| 1 tablespoon | Olive oil |
| 3 pounds | Bone-in chicken parts |
| \N \N | (dark meat is best in |
| \N \N | This dish) skin removed |
| ½ \N | 1-oz. square unsweetened |
| \N \N | Chocolate, chopped |
| 2 tablespoons | 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 ¼ 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@... 515-5129 From:matejka@... (Anita A. Matejkadate:96-09-09 23:43:38 Edt