Instructions: Melt the chocolate square. Bring water, chicken and celery to boil. Cover and reduce heat, letting simmer about 1 hour, or until meat comes away easily from bones. Remove chicken from broth and set aside to cool. Strain broth and keep liquid; discard celery. In a blender, combine half of broth with six seasonings, raisins, corn chips and onion. In a large frying pan, heat oil and add blended ingredients. Heat while stirring for 5 minutes.

Add remaining broth, tomato sauce and melted chocolate to frying pan. Cover pan and simmer on low heat 20 minutes. Meanwhile, cut chicken into pieces; add to sauce in frying pan. Salt if desired. Cook everything together 10 minutes. Toast almond slivers and use as garnish. Serve with brown rice, steamed corn tortillas, and a green salad.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.