8 serving-size pieces chicken or turkey
1 1/2 teaspoons salt, divided
1 teaspoon pepper
1 (8 1/2 ounce) jar mole sauce
1/2 cup enchilada sauce or tomato sauce
1/2 to 1 cup chicken stock
1 tablespoon creamy peanut butter
1 square dark, unsweetened chocolate
1 tablespoon sugar
Preheat oven to 350 degrees F.
Heat a deep ovenproof Dutch oven over medium heat. Add chicken pieces, and cook until brown on all sides, about 20 minutes. Season chicken with 1 teaspoon sat and pepper. Cover pan with lid and place in oven for 20 to 30 minutes or until chicken juices run clear.
Meanwhile, in a large saucepan, combine mole sauce, enchilada or tomato sauce and chicken broth, beginning with 1/2 cup. Add more as needed to adjust consistency and flavor. Heat to boiling; reduce heat to simmer. Stir in peanut butter, chocolate and sugar. Cook and stir until chocolate is melted, about 5 minutes. Continue simmering 10 minutes longer. Season with 1/2 teaspoon salt, or to taste. If sauce seems too thick, add just enough water or chicken stock to thin to desired consistency.
Remove chicken from oven and pour sauce over chicken.
Reduce oven temperature to 300 degrees F. Return chicken to oven, covered, and bake for 30 to 40 minutes or until chicken is tender, almost falling off the bone.
Serve with white or Mexican rice or tortillas. This recipe doubles easily.
Makes 4 servings.