1 can diced tomatoes
1 can chopped mild green chiles
1/2 cup blanched whole almonds
1/2 small onion, cut into chunks
1 small garlic clove
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon sugar
1 tablespoon olive oil
3 pounds bone in chicken parts, skin removed
1/2 square unsweetened chocolate, chopped
chopped fresh cilantro for garnish
sauteed peppers and onions
Prepare mole sauce in blender at high speed, blend first 11 ingredients until smooth.
In nonstick 12 inch skillet, heat oil over medium-high heat. Add chicken in batches and cook until golden; transfer to plate. Add sauce, chocolate, and 1/4 cup water to skillet; cook stirring until chocolate melts. Add chicken; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 to 35 minutes, until juices run clear when chicken is pierced with tip of knife.
Garnish; Serve with peppers and onions.