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Entree
Mexican
8 - 10 servings
10 minutes
1 hour
2 tablespoons olive oil, divided use
3 pounds chicken, cut into pieces
1/2 cup organic yellow onion, finely chopped
1/2 cup Organic Bell Pepper (use green Bell Pepper) finely chopped
1 clove organic garlic, minced
1/4 cup almonds, chopped
1/4 cup Thompson Seedless Raisins or Flame Seedless Raisins
1 1/2 tablespoons sesame seeds, toasted
1/2 cup chicken broth
8 ounces tomato sauce
1 1/2 ounces unsweetened chocolate
1 Jalapeno chile, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice, ground
Heat 1 tablespoon olive oil in large skillet. Brown chicken pieces. Set aside.
Add remaining tablespoon of oil to skillet, and sauté onion, pepper and garlic about 3 minutes.
In a food processor, grind almonds, raisins and sesame seeds to paste. Set aside.
Place remaining ingredients (except chicken) in a large skillet. Add paste.
Cook, stirring, until chocolate melts. Return chicken to skillet. Coat pieces thoroughly with sauce. If sauce needs thinning, add broth, a little at a time until desired consistency. Cover and simmer over low heat until chicken is cooked. Be sure chicken cooks thoroughly, about 45 minutes.
