---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken in Mole Sauce
  Categories: Poultry, Mexican, Sauces
       Yield: 8 servings
  
       1    Chipotle Chile; Dried
   1 1/2 ts Oregano; Ground
     1/4 c  Shortening Or Lard
   1 1/2 ts Cocoa
       2 tb Red Chiles; Ground
     1/2 ts Anise Seed
       2 c  Chicken Broth
     1/4 ts Cinnamon; ground
       4    Flour Tortillas; *
     1/4 ts Cloves; Ground
     1/4 c  Tomato Sauce
     1/4 ts Nutmeg; Ground
     1/4 c  Onion; Chopped, 1 small
     1/4 ts Allspice; Ground
       1 tb Raisins
     1/4 ts Ginger; Ground
       1 tb Almonds Or Walnuts; Chopped
     1/4 ts Cumin; Ground, OR
       1 tb Sesame Seed
     1/2 ts Cumin Seed
       1 tb Pumpkin Seeds; Shelled
       1 c  Chicken Broth
       1 tb Peanut Butter
       8    Chicken Breast Halves; **
   1 1/2 ts Sugar                          
  
   * Flour tortillas should be 7 to 8-inches in diameter and be cut into 
   ** Chicken breast halves should be boneless and the total weight should 
   be about 4 pounds.
 
   Cover chile with warm water.  Let stand until softened, about 1 hour. 
   Drain and finely chop.  Heat shortening in 3-quart saucepan over medium 
   heat until hot.  Cook and stir ground red chiles in shortening until 
   brown (add about 1/4 t water to prevent scorching if necessary); cool.  
   Stir in 2 cups of chicken broth.  Stir in remaining ingredients except 
   the remaining 1 cup of broth and chicken.  Heat to boiling; reduce the
   heat and cover. Simmer 30 minutes, stirring occasionally; cool.  Place a 
   small amount of the sauce into a blender container.  Cover and blend on 
   high speed until smooth.  Repeat with the remaining sauce.  Heat 1 cup of 
   the sauce and the remaining chicken broth in a 12-inch skillet; reduce the
   heat. Place the chicken, skin sides up, in a single layer in the skillet. 
   Cover and simmer until done, about 1 hour.  Remove chicken to serving dish 
   and keep warm. Measure the cooking liquid.  In skillet combine 1 cup of 
   the cooking liquid with the remaining sauce and heat to boiling, stirring 
   constantly, and pour over the chicken.
  
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