Chicken Mole

3 tb Oil

2 1/2 lb Chicken pieces

2 tb Minced garlic

3/4 c Diced onion

2 c Chicken broth

1 c Peeled seeded tomatoes

- (canned) 2 tb Epazote or oregano

1/4 lb Assorted Mexican chiles

-such as pasilla, guajillo - and mulata - stems and seeds removed 1/2 ts Ground cloves

1 tb Cocoa powder

1/2 ts Cinnamon

1/4 c Shelled almonds

HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all sides. Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. Remove the chicken to a platter and set aside. Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. Serve with tortillas, rice, beans and tamales.