Yield: 4 Servings
|2 tablespoons||Olive oil; divided|
|2½ pounds||Chicken; cut into pieces (2 to 3 pounds fryer)|
|½ cup||Finely chopped onion|
|½ cup||Finely chopped green pepper|
|1 small||Garlic clove; minced|
|¼ cup||Slivered almonds|
|1½ tablespoon||Toasted sesame seeds|
|½ cup||Chicken broth; up to 1|
|8 ounces||Canned tomato sauce|
|1½ ounce||Unsweetened chocolate|
|1 teaspoon||TABASCO pepper sauce|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground allspice|
Heat 1 tablespoon oil in large skillet, and brown chicken pieces over medium-high heat. Remove and set aside. Add remaining tablespoon of oil to skillet, and saut onion, pepper and garlic 3 to 5 minutes.
In food processor or blender, finely grind almonds, raisins and sesame seeds to paste. Add mixture to vegetables, along with ½ cup of broth, tomato sauce, chocolate, TABASCO sauce, cinnamon and allspice. Cook, stirring, until chocolate melts.
Return chicken to skillet, coating pieces well with sauce. If sauce is too thick, add a little more broth, about ½ cup. Cover and simmer over low heat 30 to 40 minutes or until chicken is cooked through.
Makes 4 servings.
Nutritional information per serving: 389 Calories, 29 g protein, 23 g fat, 522 mg sodium, 72 mg cholesterol >From THE TABASCO COOKBOOK : Main Dishes 1993 by Paul McIlhenny with Barbara Hunter (Clarkson Potter/Publishers) TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998