Chicken Mole

• 1 large chicken
• 1 lb. wide chilies
• 1/2 lb. brown chilies
• 1/2 lb. narrow chilies
• butter
• 1 medium onion, minced
• 1 clove garlic
• 1/2 c. sesame seed
• 12 almonds
• 1 hard roll
• 1 tortilla
• 3 pimientos
• 1 clove
• 1/8 tsp. cinnamon
• 1/8 tsp. anise seed
• 1 Tbsp. raisins
• 8 small tomatoes
• chicken broth
• 1 sq. unsweetened chocolate
• 1 tsp. sugar
• salt

1. Clean and cut the chicken in portions; place in a large kettle and stew until tender.
2. Remove the seeds and veins from the chilies and saute them in hot butter until soft; then cover with hot water and set aside until ready to use.
3. Heat more butter and saute the onion, garlic, sesame seed and almonds (cut in slivers). While these are cooking, toast the hard roll and brown the tortilla in butter.
4. Drain the chilies thoroughly and combine with the sauteed onion mixture, the toasted roll and tortilla which have been broken in small pieces, the pimientos, clove, cinnamon, anise seed and raisins; grind mixture until it is very fine.
5. Then add the tomatoes which have been seeded and forced through a sieve.
6. Mix thoroughly.

chicken, wide chilies, brown chilies, narrow chilies, butter, onion, clove garlic, sesame seed, almonds, roll, tortilla, pimientos, clove, cinnamon, anise seed, raisins, tomatoes, chicken broth, unsweetened chocolate, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190006 (may not work)