MAKES 3-1/2 CUPS
This is actually a mole sauce, short-cut style. The chocolate gives the
sauce a wonderful lift and it can be used to enlighten otherwise dry cooked
poultry.
Heat a large saucepan and add the oil. Saut. the onions and garlic until
clear. Add the pepper, raisins, and tomatoes and cook for 10 minutes.
Remove from the stove and pur.e in your food processor or blender. Return
to the pan and add remaining ingredients, except the chocolate. Simmer for
10 minutes and then add the chocolate, stirring until it melts.
This is to be used over any kind of cooked poultry. For instance,
leftover fried chicken takes on a new life when you simmer the chicken for
a few minutes in this sauce. Or turkey meat, cooked, has an entirely
different flavor when you warm it with this sauce.
SAUCE FOR POULTRY
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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