Heat 1 tablespoon oil in large skillet, and brown chicken pieces over
medium-high heat. Remove and set aside. Add remaining tablespoon of oil to
skillet, and saut. onion, pepper and garlic 3 to 5 minutes.
In food processor or blender, finely grind almonds, raisins and sesame
seeds to paste. Add mixture to vegetables, along with 1/2 cup of broth,
tomato sauce, chocolate, TABASCO sauce, cinnamon and allspice. Cook,
stirring, until chocolate melts.
Return chicken to skillet, coating pieces well with sauce. If sauce is too
thick, add a little more broth, about 1/2 cup. Cover and simmer over low
heat 30 to 40 minutes or until chicken is cooked through.
Makes 4 servings.
Nutritional information per serving: 389 Calories, 29 g protein, 23 g fat,
522 mg sodium, 72 mg cholesterol
>From THE TABASCO COOKBOOK : Main Dishes 1993 by Paul McIlhenny with
Barbara Hunter (Clarkson Potter/Publishers)
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster
1998-Mar >Submitted to McRecipe by Pat Hanneman
Recipe by: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23,
1998
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