For the shoot I prepared Chicken Mole made with Divine's Fair Trade Chocolate to show on camera and also to have for lunch.
2halvesfree range chicken breastabout 8-oz each half
1cupchopped almondsroasted in oven until slightly brown
vegetable oilenough to cover the pan
2cans 8-oz tomato sauce
3ozdark Divine Fair Trade dark chocolatechopped
1cuptbsp Hot Mama Holy Mole Spice* (per 2 cups of stock)At the end, I tasted it and thought it was too spicy, so I added anotherof stock, per 2 cups of stock
Simmer chicken in water with onion and garlic as shown in previous recipe; drained the water, removed chicken and then cut it up for the mole.
Heat large skillet over medium heat for 2 to 3 min. add sesame seeds until golden brown and set aside
In large saucepan heat oil over medium heat, add chopped onion and fry until limp and transparent. Add Hot Mama spices and flour until well blended
Add 1 cup of broth and tomato sauce, stir, and continue for another 2-3 minutes until flour absorbed.
Add almonds, chocolate and rest of broth..one cup at time…add salt and cook over moderate heat about 15 minutes until mixture begins to gurgle and thicken.
Add chicken to mole sauce, stir in raisins and cook everything 15minutes until meat is warm tender and well seasoned with sauce. If preferred, cover chicken and bake it in sauce in 350 oven for about 20 minutes
Serve over rice with green salad.
*If not using Hot Mama Holy Mole Spice, purchase red colored mole sauce from most supermarkets and use according to taste.