Submitted By: Donna Neal

Ingredients:

1 4-lb. fryer, cut up
1 qt. water
Salt for seasoning
3 dried ancho chili peppers, washed, cored and seeded
3 dried pasilla chili peppers, washed, cored and seeded
1 ½ cups boiling water
2 TBSP. vegetable shortening
1 medium-size yellow onion, minced
1 clove garlic, crushed
½ cup pinon nuts or blanched slivered almonds
1 TBSP sesame seeds
1/8 tsp. cloves
1/8 tsp. cinnamon
¼ tsp. coriander
1 tsp. crushed dried red chili peppers
½ cup raisins
2 – 3 garden tomatoes, coarsely chopped
1 (1-ounce) square unsweetened chocolate, coarsely grated
1-cup chicken broth (reserved from poaching chicken)
1 teaspoon light brown sugar

In a large, heavy skillet (not an iron skillet) place chicken, water and salt. Cover and simmer about 45 minutes until tender. Reserve broth. Remove chicken and pat dry. Place chicken back in skillet. Break dried ancho and pasilla chilies into small pieces, discarding seeds. Cover with boiling water and let stand until chicken is done. Puree chilies and their soaking water in a blender at high speed. Wipe skillet dry; add lard and brown chicken well over medium high heat. Drain on brown paper bags. Stir-fry onion and garlic in drippings 8-10- minutes, add pureed chilies, nuts, sesame seeds, spices, raisins and tomatoes and stir fry about 4 minutes. Pour skillet mixture a little at a time in a blender (or use a soup blender). Return mixture to skillet; add chocolate, chicken broth, and sugar, heat while stirring until the chocolate is melted. Return chicken to skillet, cover, set on simmer and allow chicken dish to "cure" for ½ hour basting occasionally. Serve with Rice.