Instructions: Remove necks and giblets from hens; reserve for another use or discard. With poultry shears or kitchen scissors, split birds in half lengthwise through breastbones and backbones. Rinse and pat dry. In a small bowl, mix oil and chili powder. Coat hens all over with chili oil. Set halves slightly apart, skin up, on racks in two 12- by 17-inch baking pans.

Bake in a 400 degree oven until meat at thigh bone is no longer pink (cut to test), about 50 minutes (40 minutes in a convection oven).

Meanwhile, in a 10- to 12-inch frying pan over medium-low heat, stir almonds until pale gold, about 5 minutes. Add raisins and stir until plump, about 2 minutes. Add cinnamon and cumin; stir until fragrant, about 30 seconds. Scrape into a blender or food processor and add enchilada sauce; whirl until smooth. Pour mixture into frying pan and stir over medium heat until hot, about 5 minutes. Pour into a bowl.

Transfer hens to a platter. Serve with mole. Add salt and pepper to taste.

This recipe yields 12 servings.

Comments: The simplified mole for these hens has surprising layers of flavor. If making sauce (step 3) up to 1 day ahead, cover and chill. To reheat, stir over low heat until hot, or warm in a microwave oven on full power (100%), stirring occasionally, until hot, 4 to 5 minutes.

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