Chicken Mole Almendrado
This rich, velvety mole sauce recipe gets flavor from spices, chocolate, dried chiles and nuts. To make it at home, you'll need a blender and a fine-mesh strainer. Find the dried chiles and Mexican cinnamon, also known as true cinnamon, online and at Mexican grocers. Be careful not to burn the chiles or raisins when frying or the sauce will taste bitter. Use any leftover sauce and chicken for enchiladas the next day.
To make ahead: Refrigerate for up to 3 days; thin mole with a little chicken stock before reheating.
1/2 starch, 1 1/2 vegetable, 5 lean meat, 2 fat