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Mexican chicken

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	simple / low
Number of people:	12
Ingredients:	3 chicken (3.5-4kg) 300g dark chocolate some butter chopped 6 large onions diced carrots 9 diced celery stalks 6 1.5 litres of chicken stock (stock or instant) 3 peppers 1 tablespoon chopped chillies 9 tomatoes Sesame (about 150g) 300g almonds (without skin) 150g raisins 3 cloves garlic Caraway Salt pepper Thyme Laurel

Preparation:

Wash the chicken and then cut into pieces. Remove the bones from the wings and drumstick, then season with salt and pepper. Prepare a pint of broth. Melt the butter in a suitable pot and sauté the vegetables (onions, carrots, celery). Next pour the broth over and boil with bay leaves and thyme. Cut the tomato and pepper into cubes. Put the chocolate aside, while you mix all other ingredients in an extra pot. Then add the chicken to the broth. Let half of the broth evaporate and pass everything through a sieve. Remove all skins. Break the chocolate into pieces, add and melt slowly, keep it warm but do not cook it. Grill the chicken pieces and put them on a plate. Pour the chocolate over it and serve. Serve with rice or salad.