Chicken Mole
	2 Tbs    Vegetable oil   1 med    Onion, chopped   1/4 cup    Almonds   2 Tbs    Pumpkin seeds   2 Tbs    Pure Chili Powder   1 tsp    Cinnamon   1-1/2 tsp    Dried Oregano   1 tsp    Dried Thyme   4   Garlic cloves   1   Corn Tortilla, chopped into large pieces   1 14.5 oz    Can Diced tomatoes, drained   4 cups    Chicken broth   3 Tbs    Bittersweet Chocolate, chopped     Salt and Pepper, to taste   1 4 lb    Chicken, cut into 8 pieces     1 In a medium saucepan over medium high heat, saute the onion in 1 tablespoon of the vegetable oil for 2 minutes, or until soft. Add the almonds and pumpkin seeds. Let the mixture cook for about 3 minutes, or until golden. Add the chili, cinnamon, oregano, thyme, garlic, and corn tortilla. Cook until fragrant, for about 1 minute. Add tomatoes and broth. Bring to a boil, then let simmer for about 45 minutes. 2 Meanwhile, prepare the chicken. Preheat the oven to 350F. Season the chickens with salt and pepper on all sides. Saute the chicken, beginning with the skin side down, until brown. When the chicken is well browned, remove it from the pan and place it on a sheet pan in a 350F oven to finish the cooking, for approximately 20 minutes. When finished, place chicken on a plate and cover loosely with foil to stay warm. 3 Remove from the sauce from the heat and transfer to a blender or food processor and puree, in batches if necessary. 4 Pour the mixture back into its pan and stir in chopped chocolate until melted and mixed. Season to taste with salt and pepper. Pour over the chicken and serve.   Servings: 4   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.