2 Tablespoons Olive Oil 3 pounds Cut Up Chicken 1/2 cup Finely Chopped Onion 1/2 cup Finely Chopped Green Pepper 1 small Clove Garlic, Minced 1/4 cup Slivered Almonds 1/4 cup Raisins 1 1/2 Tablespoons Toasted Sesame Seeds 1 cup Chicken Broth

8 ounces Tomato Sauce 1 1/2 ounces Unsweetened Chocolate 1 teaspoon Tabasco Pepper Sauce 1/2 teaspoon Ground Cinnamon 1/4 teaspoon Ground Allspice

Mexico, the birthplace of Tabasco's hot peppers, is also home to more mole sauces than one can count. This simplified version uses Tabasco sauce in place of chilies. Heat 1 tablespoon of the oil in a large skillet and brown the chicken pieces over medium heat. Remove and set aside. Add the remaining tablespoon of oil to the skillet, and saute the onion, pepper, and garlic for 3 to 5 minutes. In a food processor or blender, finely grind the almonds, raisins and sesame seeds to a paste. Add the mixture to the vegetables, along with 1/2 cup of the broth, the tomato sauce, chocolate, Tabasco sauce, cinnamon and allspice. Cook, stirring, until the chocolate melts. Return the chicken to the skillet, coating the pieces well with the sauce. If the sauce is too thick, add a little more broth, about 1/2 cup. Cover and simmer over low heat for 30 to 40 minutes, or until the chicken is cooked through.