Chicken Mole

The first time I made this sauce, I grossly underestimated the amount the recipe called for.  We since have had this sauce 4 more times from the same batch!  Yowzer!

It really has nice, complex flavor with a lot of layers.  The chocolate is savory, not sweet, and the whole sauce is spiced but not spicy.  I have reduced the recipe by 1/2 for you.

Chicken with Mole Sauce
Adapted from Create (Hugh Carpenter)

3 dried ancho chiles
2 tablespoons raisins (17.5gm)
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chili powder
1/2 tsp cinnamon
3/4 tsp salt
1 tsp dried oregano
1/4 tsp cloves
1/2 cup brown sugar (55 gm)
2 cups red wine
2 oz bittersweet chocolate

Blend all ingredients BUT CHOCOLATE in a blender til smooth.  Place into a pot and bring to a boil, then simmer until thick, about 1 hour.  Add chocolate off heat, and cool to room temperature.
Serve with grilled chicken, or pork.