Mexican Chicken

From Jill's friend Celeste Erendrea in Toronto, Ontario.

• 1 4-lb chicken
• ¼ cup oil
• 2 slices bread, cubed
• 1 onion
• pinch anise
• 1 tablespoon chili powder
• 1 large tomato
• 1¼ cup stock
• 1 each red and green pepper
• ½ teaspoon salt
• pinch cloves
• 1 square or more to taste unsweetened chocolate (I think 2 might be better)
• sesame seeds (for garnish)

Roast chicken and cut into chunks

Brown bread, onion and garlic.

Put in blender with anise, chili and tomato. Blend to smooth paste.

Put in pan with stock, peppers, salt, cloves. Bring to boil, turn down, add chocolate. Stir until chocolate is all melted Add chicken.

Serve sprinkled with sesame seeds.

Source: Grace's recipe file