Skewered Chicken In Mole Sauce

• 5 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces
• 3 cups onions
• 4 teaspoons vegetable oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground aniseed
• 1 teaspoon chili powder (any heat you prefer)
• 3 teaspoons white sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons peanut butter
• 2 1/2 cups chicken stock
• 1 (14 ounce) can diced tomatoes
• 3 teaspoons raisins
• 3 -4 cloves garlic
• salt and pepper

1. In a large saucepan saute onions in the oil until browned.
2. Add the coriander, aniseed, chili powder, sugar, cinnamon and cloves.
3. Cook for 2 minutes.
4. Add tomatoes, P.
5. B.
6. ,cocoa powder, 2 cups of the broth, raisins and garlic.
7. Bring to a boil then reduce to a simmer-stirring.
8. Taste then season with salt and pepper.
9. Remove from heat, cool slightly and then puree to smooth.
10. Use remaining broth if needed.
11. Set aside about 1/2-3/4 cup for dipping.
12. Let cool and then marinate chicken for 4 hours in fridge.
13. Skewer chicken on bamboo skewers and place on an oiled baking sheet.
14. Bake at 350 for 12-14 minutes.
15. Serve hot with the reserved dip.

chicken breasts, onions, vegetable oil, ground coriander, ground aniseed, chili powder, white sugar, cinnamon, ground cloves, cocoa, peanut butter, chicken stock, tomatoes, raisins, salt

Taken from www.food.com/recipe/skewered-chicken-in-mole-sauce-12814 (may not work)