Skewered Chicken In Mole Sauce - cooking recipe

Ingredients

5 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces
3 cups onions
4 teaspoons vegetable oil
1/2 teaspoon ground coriander
1/2 teaspoon ground aniseed
1 teaspoon chili powder (any heat you prefer)
3 teaspoons white sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 teaspoons unsweetened cocoa powder
2 teaspoons peanut butter
2 1/2 cups chicken stock
1 (14 ounce) can diced tomatoes
3 teaspoons raisins
3 -4 cloves garlic
salt and pepper

Preparation

In a large saucepan saute onions in the oil until browned.
Add the coriander, aniseed, chili powder, sugar, cinnamon and cloves.
Cook for 2 minutes.
Add tomatoes, P.
B.
,cocoa powder, 2 cups of the broth, raisins and garlic.
Bring to a boil then reduce to a simmer-stirring.
Taste then season with salt and pepper.
Remove from heat, cool slightly and then puree to smooth.
Use remaining broth if needed.
Set aside about 1/2-3/4 cup for dipping.
Let cool and then marinate chicken for 4 hours in fridge.
Skewer chicken on bamboo skewers and place on an oiled baking sheet.
Bake at 350 for 12-14 minutes.
Serve hot with the reserved dip.