Chicken Mole

Heat 1 tablespoon oil in heavy large pot

over medium-high heat.

Sprinkle chicken on

both sides with salt and pepper. Working

in batches, add chicken to pot; sauté

until lightly browned, adding more oil by

tablespoonfuls as needed, about 3 minutes

per side.

Transfer chicken to large bowl.

Return chicken and any juices to pot.

Add broth and orange juice; bring just to

boil. Reduce heat to medium-low; cover

and simmer until chicken is tender and just

cooked through, about 25 minutes.

Meanwhile, heat 2 tablespoons oil in

heavy large saucepan over medium-high

heat.

Add onions and sauté until golden

brown, about 18 minutes. Reduce heat to

medium.

Add almonds, garlic, cumin, and

coriander. Sautéuntil nuts and garlic begin

to color, about 2 minutes.

Add chiles and stir

until beginning to soften, about 2 minutes.

Using tongs, transfer chicken to large

bowl.

Pour chicken cooking liquid into

saucepan with onion mixture (reserve pot).

Add raisins, orange peel, and oregano to

saucepan. Cover and simmer until chiles

are very soft, stirring occasionally, about 30

minutes.

Remove from heat; add chocolate.

Let stand until chocolate melts and sauce

mixture cools slightly, about 15 minutes.

Working in small batches, transfer

sauce mixture to blender and puree until

smooth; return to reserved pot. Season

sauce to taste with salt and pepper.

Coarsely shred chicken and return to

sauce; stir to coat. DO AHEAD: Can be

made 3 days ahead. Chill until cold,

then cover and keep chilled. Rewarm

over low heat before serving.

Transfer chicken mole to bowl.

Sprinkle

with cilantro.

Serve with warm tortillas.

* Available at many supermarkets and at

specialty foods stores and Latin markets.

** Dark, sweet, grainy-textured chocolate

disks flavored with cinnamon; available at

Latin markets and from mexgrocer.com.