Chicken mole

Ingredients:

3 cup water
4 chicken breasts
2 chicken legs and thighs
1 celery stalk, chopped
3 teaspoon fresh cilantro, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
2 teaspoon chili powder
3 garlic cloves, minced
1/4 cup raisins
1/4 cup crushed corn chips
1 medium onion, chopped
1 teaspoon olive oil
8 oz. tomato sauce
1 oz. unsweetened chocolate, melted
1/4 cup slivered almonds

Preparation:

Bring water, chicken and celery to boil.
Cover and reduce heat, letting simmer about 1 hour, or until meat comes away easily from bones.
Remove chicken from broth and set aside to cool. Strain broth and keep liquid. Discard celery.
In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chili powder, garlic, raisins, corn chips and onion. Pulse several times to blend.
In a large skillet, heat oil over medium heat and carefully add the blended ingredients.
Heat and stir for 5 minutes. Add the remaining broth, tomato sauce and melted chocolate to skillet. Cover and simmer on low heat 20 minutes.
Meanwhile, remove skin and bones from chicken and cut into bite-size pieces. Add to sauce in skillet.
Taste and correct seasonings, if desired. Simmer for 10 minutes. Toast almond slivers and use as garnish.