Title: Chicken with Chocolate Sauce
4 tb Olive oil
2 Cloves garlic, minced
6 Chicken pies (legs, breasts)
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento,
2 Large tomatoes, peeled,
seeded, and chopped
2 tb Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Slivered almonds
1/4 c Raisins
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
Grated rind of 1
2 Squares bitter chocolate,
1/4 c Light rum
In casserole, heat oil and cook garlic for a few
moments; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over low heat
for 10 minutes.
Add chili powder to onion mixture; blend well.
Add broth, almonds, raisins, cumin, nutmeg, cloves, cinnamon, salt, pepper,
sugar, and rind; simmer, covered, 30 minutes longer.
Add chocolate, stirring until melted. Replace chicken, spooning sauce over.
Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Warm the rum, ignite it, and pour over; allow to stand for a few minutes.