Chocolate Chicken Mole

• 1/4 cup each: ground almonds, raisins and bread crumbs
• 1 Tbsp. sesame seeds
• 2 Tbsp. oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno peppers, seeded, finely chopped
• 1 (14 oz/398 mL) can whole tomatoes, drained and chopped
• 2 oz. Baker's Bittersweet Chocolate, chopped
• 1/2 cup red wine
• 1 (10 oz/284 mL) can chicken stock
• 1 1/2 tsp. salt
• 4 chicken legs, cut in half at the joint

1. TOAST almonds, raisins, bread crumbs and sesame seeds; set aside.
2. HEAT 1 Tbsp (15 mL) of the oil in small fry pan; saute onion, garlic, pepper and tomatoes until soft.
3. Add chocolate and red wine; remove from heat, stirring until chocolate is melted.
4. PUREE almonds, raisins, bread crumbs, sesame seeds and chicken stock.
5. Add to chocolate mixture and warm through.
6. HEAT remaining oil.
7. Sprinkle chicken with salt and brown in oil.
8. Transfer chicken to 2 qt (2 L) casserole dish.
9. Pour sauce over top.
10. BAKE covered at 350F (180C) for 40 minutes.

ground almonds, sesame seeds, oil, onion, garlic, peppers, tomatoes, chocolate, red wine, chicken stock, salt, chicken

Taken from www.kraftrecipes.com/recipes/chocolate-chicken-mole-85867.aspx (may not work)